Step 1

• Wash and dry all produce. Peel and mince garlic; reserve ¼ tsp (½ tsp for 4 servings) for step • Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt and pepper. Bring to a boil, then add quinoa, cover, and reduce to a low simmer. Cook until quinoa is tender and liquid has evaporated, 15-20 minutes. • Keep covered off heat until ready to serve.

Step 2

• While quinoa cooks, zest and quarter lime (for 4 servings, zest 1 lime and quarter both). • Halve cucumbers lengthwise. Place cucumbers under a plate; press down until cucumbers break open. Chop cucumbers into 1-inch pieces. • Roughly chop cilantro.

Step 3

• In a medium bowl, combine reserved garlic, half the cilantro, big squeeze of lime juice, 1 packet ponzu (2 packets for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of lime zest to taste (we’ll use more later). Add cucumbers; toss to coat. Season with salt, pepper, and chili flakes to taste.

Step 4

• In a large bowl, whisk together half the peanut butter (we sent more), chili sauce, remaining ponzu, juice from remaining lime, and 1 tsp sugar (2 tsp for 4). Season with salt to taste. TIP: If you like things really nutty, add additional peanut butter to taste. Add a splash of water if too thick.

Step 5

• Pat chicken* dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season generously with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat. • Stir chicken into bowl with peanut sauce until thoroughly coated. If needed, stir in a splash of water.

Step 6

• Fluff quinoa with a fork; season with salt and stir in remaining lime zest to taste. (TIP: for a richer flavor, add 1 TBSP butter; 2 TBSP for 4 servings). • Divide between bowls and top with peanut chicken and smashed cucumbers. Garnish with remaining cilantro and serve.