Chicken Spring Roll Bowl

Serves 2
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Directions

  1. 1Thinly slice your cucumbers, chop your lettuce, dice your carrots, and mince your garlic.
  2. 2In a boiling pot of water, cook your vermicelli noodles.
  3. 3Once cooked, immediately dunk your noodles in a bowl of cold water.
  4. 4Drain the noodles from the water once cool and set aside.
  5. 5Season your chicken with salt and pepper to taste.
  6. 6On a pan on medium heat coated with spray oil, cook your chicken thighs.
  7. 7In a small bowl, mix together olive oil, minced garlic, hoisin sauce, peanut butter, water, and chili paste to make your sauce.
  8. 8In a bowl, add half your noodles, lettuce, beansprouts, cucumbers, carrots, chicken thighs, and sauce and enjoy!

Ingredients

  • 13 oz chicken thigh, skinless, boneless, raw
  • to taste salt
  • to taste pepper
  • 100 g rice vermicelli noodles uncooked
  • 0.5 bunch green leaf lettuce
  • 1.5 cup beansprouts
  • 2 Persian cucumbers
  • 1 large carrot
  • 1 second cooking spray oil
  • 0.5 tbsp olive oil
  • 2 cloves garlic, minced
  • 2.5 tbsp hoisin sauce
  • 1.5 tbsp smooth peanut butter
  • 0.25 cup water
  • 1 tsp sambal chili paste

Equipment

boiling potbowlpan

Tips

  • Spring rolls are great for weight loss and muscle building due to easy customization, super filling nature, and high protein content.
  • Making a 'spring roll bowl' avoids the tedious preparation of wet rice paper.
  • The peanut sauce can be made more macro-friendly using specific ratios of ingredients.