Peanut Chicken Bowls

Directions

1. Heat a drizzle of oil in a small saucepan over medium-high heat. Reserve 1/4 tsp garlic and add remaining to pan, stirring, until fragrant, about 30 seconds.
2. Stir in 1 cup water, stock concentrate, and a pinch of salt and pepper. Bring to a boil and add quinoa. Cover and reduce to a low simmer. Cook 15-20 minutes or until quinoa is tender and liquid is evaporated.
3. Meanwhile, halve cucumbers lengthwise, place under a plate or knife, and press down to break open (this helps to create create cracks in the skin for seasonings to seep into). Chop cucumnber into 1" pieces.
4. In a medium bowl, combine remaining garlic, half of the cilantro, 1 tsp ponzu, 1 tsp sugar, a big squeeze of lime juice, and a pinch of lime zest to taste, saving some for the quinoa. Add cucumbers and toss to coat. Season with salt, pepper, and chili flakes to taste.
5. In a large bowl, whisk chili sauce, peanut butter, remaining 1 Tbsp ponzu, juice from remaining lime, and 1 tsp sugar. Season with salt to taste. If sauce is too thick, stir in a spash of water.
6. Pat chicken dry. Heat a drizzle of oil over medium-high heat. Add chicken and season generously with salt and pepper. Cook 4-6 minutes, stirring occasionally, until browned and cooked through.
7. Add chicken to bowl with peanut sauce and coat thoroughly.
8. Fluff quinoa with a fork, season with salt, and stir in remaining lime zest and butter.
9. Divide between bowls and top with chicken, cucumbers, and remaining cilantro.

2-4 servings (nutrition facts based on 2 servings)