Total Time: 30 minutes

Makes: 4 servings

 709 Calories / 54g Protein / 45g Carbs / 36g Fat

Ingredients

For the peanut sauce:

• 3tbsp Tamari or soy sauce

• 2tbsp Freshly squeezed lime juice (from 1 lime)

• 1tbsp Rice vinegar

• 2tsp Honey

• 1/2tsp Sambal oelek or Asian chili-garlic paste

• 1/3 Cup creamy peanut butter, preferably regular and not natural

• 2tbsp Toasted (Asian) sesame oil

For the bowls:

• 1 Cup quinoa, rinsed well

• 1 3/4 Cups water

• 1 1/2tsp Kosher salt, divided

• 1 1/2lbs Boneless and skinless chicken breasts, cut into 1-inch cubes

• 2tbsp Olive oil

• 1/2tsp freshly ground black pepper

• 2 Cups purple cabbage (finely shredded)

• 1 Cup shredded carrot

• 1/2 Medium English cucumber (thinly sliced)

• 1/4 Cup fresh cilantro leaves and tender stems (coarsely chopped)

• 1/4 Cup unsalted roasted peanuts (coarsely chopped)

• Lime wedges (for serving)

Instructions

For the peanut sauce:

1. Place the tamari or soy sauce, lime juice, vinegar, honey, and chile-garlic paste in a pint-sized glass jar, seal, and shake to combine
2. Add the peanut butter and sesame oil. Seal again and shake vigorously until well combined, about 30 seconds; set aside. (Alternatively, whisk together in a medium bowl.)

For the bowls

1. Place the quinoa, water, and ½ teaspoon of the salt in a medium saucepan and bring to a boil over medium-high. 
2. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. 
3. Remove the pot from the heat and set aside to steam for 5 minutes. Fluff the quinoa with a fork.
4. Meanwhile, pat the chicken dry with paper towels and season with the pepper and remaining 1 teaspoon salt
5. Heat the oil in a 12-inch skillet (preferably nonstick) over medium-high until shimmering 
6. Add the chicken in a single layer and cook, turning occasionally, until golden brown and cooked through, 3 to 5 minutes
7. Add 3 tablespoons of the peanut sauce and stir to coat the chicken; set aside
8. Divide the quinoa between 4 bowls 
9. Top with the chicken, cabbage, carrot, cucumber, cilantro, and peanuts, then drizzle with the remaining peanut sauce. Serve with lime wedges

Pro tip: Make ahead - The sauce, quinoa, and chicken can be made up to 1 day in advance and refrigerated in separate airtight containers.

Storage - Leftovers can be refrigerated in a covered container for up to 4 days.