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Honey Peanut Chicken with Quinoa Frisee Salad

A savory blend of Honey-glazed Chicken and Peanuts served with Quinoa and Frisée Salad.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil water measured water.

What you'll need

Olive oil | Salt | Black pepper | Cooking pot | Cooking pan | Wooden spoon | Knife | Chopping board | Lemon squeezer | Small bowl | Bowl

Cooking Instructions


Step 5 : Make the Salad

Mix the cooked quinoa with finely chopped parsley, coriander, basil (reserving some for garnish), sliced jalapeno, sliced cucumber, and quartered yellow cherry tomatoes.

280 ml Water
80 g White Quinoa
320 g Chicken Breast Strips
25 ml Soy Sauce
20 g Honey
40 g Peanuts
15 g Red Long Chilli
7 g Spring Onion
65 g Lime
30 ml Tamari Soy Sauce
7 g Fresh Parsley
7 g Coriander Leaves
7 g Basil Leaves
15 g Jalapeno Peppers
120 g Cucumber
60 g Yellow Cherry Tomato
240 g Avocado
30 g Frisee Yellow Holland


Soy, Nuts

Step 1 : Cook the Quinoa

Wash and rinse the quinoa thoroughly, then cook it in boiling salted water for 15-20 minutes until tender.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Sauté with the Sauce

In the same pan, lightly toast the peanuts for 1-2 minutes, add back the chicken strips, pour in the soy sauce, and half of the honey, stirring for 1-2 minutes to combine.

Step 2 : Pan-fry the Chicken

In a pan over medium heat, cook chicken strips seasoned with salt and black pepper in oil for 5-7 minutes, then set aside.

Step 4 : Make the Dressing

For the dressing, mix the remaining honey, lime juice, tamari sauce, and olive oil (2 tablespoons per person) in a bowl. Add chopped spring onion and red chili (spicy) to this dressing and whisk until well combined.

Step 6 : Serve and Enjoy!

Place frisee lettuce at the bottom of the plate, top with the herby quinoa salad, add diced avocado, and top with the stir-fried soy chicken. Finish by garnishing with the reserved basil leaves and drizzle with the prepared dressing.


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