Description

Peanut Chicken Spring Roll Bowls are a vibrant, flavorful, and healthy way to enjoy the fresh taste of spring rolls without the fuss of wrapping them. This dish combines tender, marinated chicken with colorful vegetables, rice noodles, and a luscious peanut sauce, all served in a convenient bowl. It’s a delightful fusion of textures and tastes, offering a satisfying crunch from the veggies, a comforting chew from the noodles, and a rich, nutty finish from the sauce.

Ingredients

Scale

Gather these ingredients to make your Peanut Chicken Spring Roll Bowls:

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon honey or maple syrup

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon red pepper flakes (optional, for heat)

Bowls:

8 oz rice noodles (vermicelli or thin rice noodles)

1 cup shredded carrots

1 cup thinly sliced cucumber

1 cup shredded purple cabbage

1 cup bean sprouts

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup chopped peanuts, for garnish

Lime wedges, for serving (optional)

Peanut Sauce:

1/2 cup peanut butter (creamy or crunchy)

1/4 cup warm water

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon lime juice

1 teaspoon sesame oil

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon red pepper flakes (optional, for heat)

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Instructions

Prepare the Chicken:

Marinate the Chicken: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, ground ginger, and red pepper flakes (if using). Add the chicken pieces to the marinade, toss to coat evenly, and let it marinate for at least 15 minutes (or up to several hours in the refrigerator).
Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until the chicken is cooked through and lightly browned, stirring occasionally. Set aside.

Prepare the Rice Noodles:

Cook the Noodles: Cook the rice noodles according to the package instructions. Usually, this involves soaking them in hot water for a few minutes until they are soft and pliable. Drain the noodles and rinse with cold water to prevent sticking.

Make the Peanut Sauce:

Whisk the Sauce: In a small bowl, whisk together peanut butter, warm water, soy sauce (or tamari), rice vinegar, honey (or maple syrup), lime juice, sesame oil, minced garlic, and ground ginger until smooth. Add red pepper flakes if you want a spicy kick. Adjust the consistency by adding more water if needed.

Assemble the Bowls:

Combine Ingredients: Divide the cooked rice noodles among four bowls. Top with the cooked chicken, shredded carrots, sliced cucumber, shredded purple cabbage, and bean sprouts.
Drizzle with Sauce: Drizzle the peanut sauce generously over each bowl.
Garnish and Serve: Garnish with chopped fresh cilantro, chopped fresh mint, and chopped peanuts. Serve immediately with lime wedges, if desired.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Calories: 450-500 kcal
Fat: 20g
Carbohydrates: 40g
Protein: 35g