Peanut Chicken Quinoa Bowl

thekitchn.com

Partyof7

subheading: For the peanut sauce:

3 tablespoons tamari or soy sauce

2 tablespoons freshly squeezed lime juice (from 1 lime)

1 tablespoon rice vinegar

2 teaspoons honey

½ teaspoon sambal oelek or Asian chili-garlic paste

⅓ cup creamy peanut butter, preferably regular and not natural

2 tablespoons toasted (Asian) sesame oil

subheading: For the bowls:

1 cup quinoa, rinsed well

1 ¾ cups water

1 ½ teaspoons kosher salt, divided

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons olive oil

½ teaspoon freshly ground black pepper

2 cups finely shredded purple cabbage

1 cup shredded carrot

½ medium English cucumber, thinly sliced

¼ cup coarsely chopped fresh cilantro leaves and tender stems

¼ cup unsalted roasted peanuts, coarsely chopped

Lime wedges, for serving

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