Chicken Spring Roll Bowls

35 mins
Serves 1
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Directions

  1. 1Mix together the peanut butter, lime juice, maple syrup, white vinegar, soy sauce, sriracha (optional), and water for the dressing.
  2. 2Mix together the peanut butter, lime juice, maple syrup, white vinegar, soy sauce, sriracha (optional), and water for the dressing.
  3. 3Mix together the peanut butter, lime juice, maple syrup, white vinegar, soy sauce, sriracha (optional), and water for the dressing.
  4. 4Boil vermicelli noodles according to package directions, rinse in cool water, and toss with olive oil.
  5. 5Boil vermicelli noodles according to package directions, rinse in cool water, and toss with olive oil.
  6. 6Boil vermicelli noodles according to package directions, rinse in cool water, and toss with olive oil.
  7. 7Add romaine, red bell pepper, cabbage, carrot, and cucumber to the noodles.
  8. 8Add romaine, red bell pepper, cabbage, carrot, and cucumber to the noodles.
  9. 9Add romaine, red bell pepper, cabbage, carrot, and cucumber to the noodles.
  10. 10Pound chicken breast to 1/2” thickness, season with salt and pepper, and pan-sear in olive oil over medium heat for 5-6 minutes per side until internal temp reaches 165F.
  11. 11Pound chicken breast to 1/2” thickness, season with salt and pepper, and pan-sear in olive oil over medium heat for 5-6 minutes per side until internal temp reaches 165F.
  12. 12Pound chicken breast to 1/2” thickness, season with salt and pepper, and pan-sear in olive oil over medium heat for 5-6 minutes per side until internal temp reaches 165F.
  13. 13Let the chicken rest for 5 minutes and slice into bite-sized pieces.
  14. 14Let the chicken rest for 5 minutes and slice into bite-sized pieces.
  15. 15Let the chicken rest for 5 minutes and slice into bite-sized pieces.
  16. 16Serve the chicken on top of the spring roll bowls and top with the peanut dressing, peanuts, and basil.
  17. 17Serve the chicken on top of the spring roll bowls and top with the peanut dressing, peanuts, and basil.
  18. 18Serve the chicken on top of the spring roll bowls and top with the peanut dressing, peanuts, and basil.

Ingredients

  • 0.25 cup Creamy Natural Peanut Butter
  • 0.25 cup Creamy Natural Peanut Butter
  • 0.25 cup Creamy Natural Peanut Butter
  • 1 Lime Juice
  • 1 Lime Juice
  • 1 Lime Juice
  • 2 tsp Maple Syrup
  • 2 tsp Maple Syrup
  • 2 tsp Maple Syrup
  • 1 tbsp White Vinegar
  • 1 tbsp White Vinegar
  • 1 tbsp White Vinegar
  • 1 tbsp Soy Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Soy Sauce
  • 1 tsp Sriracha or Chili Sauce
  • 1 tsp Sriracha or Chili Sauce
  • 1 tsp Sriracha or Chili Sauce
  • 3 tbsp Water
  • 3 tbsp Water
  • 3 tbsp Water
  • 4 oz Dried Vermicelli Noodles
  • 4 oz Dried Vermicelli Noodles
  • 4 oz Dried Vermicelli Noodles
  • 1 tsp Olive Oil
  • 1 tsp Olive Oil
  • 1 tsp Olive Oil
  • 4 cups Romaine
  • 4 cups Romaine
  • 4 cups Romaine
  • 0.5 Red Bell Pepper
  • 0.5 Red Bell Pepper
  • 0.5 Red Bell Pepper
  • 0.5 cup Red Cabbage
  • 0.5 cup Red Cabbage
  • 0.5 cup Red Cabbage
  • 0.5 Carrot
  • 0.5 Carrot
  • 0.5 Carrot
  • 0.5 cup Cucumber
  • 0.5 cup Cucumber
  • 0.5 cup Cucumber
  • 2 tbsp Fresh Basil Leaves
  • 2 tbsp Fresh Basil Leaves
  • 2 tbsp Fresh Basil Leaves
  • 2 tbsp Peanuts
  • 2 tbsp Peanuts
  • 2 tbsp Peanuts
  • 1 Chicken Breast
  • 1 Chicken Breast
  • 1 Chicken Breast
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 0 Kosher Salt & Pepper
  • 0 Kosher Salt & Pepper
  • 0 Kosher Salt & Pepper

Equipment

potsieveknifecutting boardbowlfrying pantongs