Spicy Peanut Chicken Bowls with Garlic Quinoa and Smashed Cucumbers

Peanut butter and chicken might sound unusual, but this dynamic duo creates an unforgettable meal. Tender chicken simmers in a sweet and spicy peanut sauce, then is served over garlicky quinoa with cool, crunchy smashed cucumbers. Every bite is a perfect balance of heat, creaminess and freshness.

This bowl is hearty enough for a weeknight dinner yet impressive enough for guests. The combination of Southeast Asian flavors-from tangy ponzu to spicy Korean chili flakes-will have you coming back for more. Plus, it comes together in just 35 minutes!

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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

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small saucepan, 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.
2. While quinoa cooks, prepare the cucumbers: Place mini cucumbers on a cutting board and gently smash them with the flat 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. Chop the cilantro leaves and tender stems.
4. In a small bowl, whisk together ponzu sauce, sweet Thai chili sauce, chicken stock concentrate, peanut butter, half the minced garlic, half the lime juice and sugar until smooth. Set aside.
5. Heat cooking oil in a large skillet over medium-high heat. Add the chopped chicken breast, season with salt and pepper and cook until browned and cooked through, about 5-7 minutes.
6. Reduce heat to medium. Pour the peanut sauce mixture into the skillet with the chicken. Stir in Korean chili flakes and remaining garlic. Simmer for 2-3 minutes until the sauce thickens slightly and coats the chicken.
7. Fluff the cooked quinoa with a fork and stir in the remaining lime zest and a squeeze of lime juice. Season with salt to taste.
8. To serve, divide the garlic quinoa between bowls. Top with the peanut chicken, smashed cucumbers and a generous sprinkle of chopped cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

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

Is this recipe gluten-free?

The recipe contains ponzu sauce which typically includes soy sauce (wheat). To make it gluten-free, use tamari or coconut aminos instead of ponzu and check that your chili sauce is gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and quinoa in the microwave or skillet and add fresh cucumbers just before serving.