Spicy Peanut Chicken Bowls with Garlic Quinoa and Smashed Cucumbers

Peanut butter and chicken might sound unusual, but this combination creates an irresistible sweet and spicy sauce that coats tender chicken pieces. Served over garlicky quinoa and paired with cool, crunchy smashed cucumbers, every bite is a balance of flavors and textures.

This bowl is perfect for a weeknight dinner when you want something satisfying and a little different. The peanut sauce comes together quickly and the quinoa cooks while you prepare the chicken. It’s a complete meal in one bowl that will have you licking it clean.

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Ingredients

24 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine quinoa, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. While quinoa cooks, prepare the cucumbers. Place mini cucumbers on a cutting board and gently smash them with the side of a knife or a rolling pin until they crack open. Cut into bite-sized pieces and transfer to a bowl. Toss with a pinch of salt and set aside.
3. Mince the garlic cloves. Zest and juice the lime. Roughly chop the cilantro leaves and tender stems.
4. In a small bowl, whisk together the ponzu sauce, sweet Thai chili sauce, chicken stock concentrate, peanut butter, lime juice and half the Korean chili flakes until smooth. Set aside.
5. Heat cooking oil in a large skillet over medium-high heat. Season the chopped chicken breast with salt and pepper. Add chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
6. Reduce heat to medium. Add the minced garlic to the chicken and cook for 1 minute until fragrant. Pour the peanut sauce mixture into the skillet and stir to coat the chicken. Simmer for 2-3 minutes until the sauce thickens slightly.
7. Fluff the cooked quinoa and stir in the lime zest and remaining Korean chili flakes (adjust to taste). Season with salt if needed.
8. To serve, divide the garlicky quinoa between bowls. Top with the peanut chicken, smashed cucumbers and sprinkle with chopped cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of protein?

Yes, you can substitute the chicken with shrimp, tofu or thinly sliced beef. Adjust cooking time accordingly.

What can I use instead of quinoa?

Cooked rice, couscous or cauliflower rice work well as a base for this bowl.

Is this dish gluten-free?

The recipe contains ponzu sauce and soy-based ingredients, which may contain gluten. Use tamari or coconut aminos to make it gluten-free.