Chicken Spring Roll Bowls with Peanut Sauce Recipe
Introduction
Chicken Spring Roll Bowls offer the fresh, vibrant flavors of traditional spring rolls in a convenient bowl form. This dish combines tender grilled chicken, crisp vegetables, and a creamy peanut sauce for a satisfying and colorful meal perfect for any day of the week.
Ingredients
- 1/3 cup drippy peanut butter
- 1-2 tablespoons real maple syrup
- 1/4 teaspoon sesame oil
- 1 tablespoon soy sauce (Tamari for gluten-free)
- 2-3 tablespoons water to thin (more as needed)
- 4 small grilled chicken breasts
- 4 cups thin rice noodles (vermicelli, cooked al dente)
- 1 avocado (sliced or cubed)
- 1/2 cup mango (cubed)
- 1/2 cup carrots (julienned)
- 1/4 cup green onion (sliced)
- 1/4 cup peanuts (chopped)
- 1/4 cup fresh cilantro (chopped)
Instructions
- Step 1: Prepare the peanut sauce by combining peanut butter, maple syrup, sesame oil, soy sauce, and 1 tablespoon of water in a small bowl. Whisk thoroughly until smooth and fully combined.
- Step 2: Add an additional tablespoon of water and whisk again. Adjust the sauce by adding more maple syrup for sweetness or water for desired consistency, whisking after each addition.
- Step 3: Cook the rice noodles according to package instructions until al dente, then rinse with cold water to stop cooking and prevent sticking.
- Step 4: Cube the grilled chicken breasts or shred a rotisserie chicken if preferred.
- Step 5: Divide the cooked rice noodles evenly among four bowls. Top each with chicken, avocado, mango, julienned carrots, and sliced green onion.
- Step 6: Drizzle each bowl with the prepared peanut sauce to taste.
- Step 7: Garnish with chopped peanuts and fresh cilantro before serving.
Tips & Variations
- For a vegetarian version, substitute the chicken with tofu or tempeh marinated and grilled.
- Add a squeeze of fresh lime juice to the peanut sauce for a brighter flavor.
- Use crunchy peanut butter for extra texture in the sauce.
- Feel free to swap mango for pineapple or cucumber to suit your taste.
Storage
Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the peanut sauce refrigerated as well. When ready to eat, reheat the chicken and noodles gently and add fresh vegetables just before serving to maintain their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be made up to 3 days in advance and stored in the refrigerator. Just whisk it again before serving, adding a bit of water if it thickens too much.
What kind of noodles work best for this recipe?
Thin rice noodles or vermicelli work best because they cook quickly and have a light texture that pairs well with the fresh ingredients and peanut sauce.
PrintChicken Spring Roll Bowls with Peanut Sauce Recipe
This Chicken Spring Roll Bowls recipe offers a fresh, vibrant take on the classic spring roll in a deconstructed bowl form. Featuring tender grilled chicken, rice noodles, creamy avocado, sweet mango, crunchy carrots, and green onions, all brought together by a rich and tangy homemade peanut sauce. It’s a delightful, easy-to-assemble meal perfect for lunch or dinner that’s both satisfying and full of bright flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Peanut Sauce
- 1/3 cup drippy peanut butter
- 1–2 tablespoons real maple syrup
- 1/4 teaspoon sesame oil
- 1 tablespoon soy sauce (Tamari for gluten-free)
- 2–3 tablespoons water to thin (more as needed)
Bowl Ingredients
- 4 small grilled chicken breasts, cubed (or rotisserie chicken shredded)
- 4 cups thin rice noodles (vermicelli), cooked al dente
- 1 avocado, sliced or cubed
- 1/2 cup mango, cubed
- 1/2 cup carrots, julienned
- 1/4 cup green onion, sliced
- 1/4 cup peanuts, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare Peanut Sauce: In a small bowl, combine the peanut butter, maple syrup, sesame oil, soy sauce, and 1 tablespoon of water. Whisk vigorously until smooth and the water is fully incorporated, which may take a few seconds.
- Adjust Consistency: Add another tablespoon of water and continue whisking. Taste the sauce and adjust the sweetness by adding more maple syrup if desired. Add additional water, one tablespoon at a time, until the sauce reaches your preferred consistency. Whisk thoroughly after each addition.
- Prepare Chicken and Noodles: Make sure your chicken is grilled and cut into cubes or alternatively use shredded rotisserie chicken. Cook the rice noodles according to the package instructions, then rinse them under cold water to stop cooking and prevent sticking.
- Assemble Bowls: Divide the cooked rice noodles evenly among four bowls. Top each bowl with grilled chicken, avocado slices or cubes, mango cubes, julienned carrots, and sliced green onions.
- Add Peanut Sauce: Drizzle as much of the prepared peanut sauce over each bowl as you like, enhancing the flavors of the fresh ingredients.
- Garnish and Serve: Finish each bowl with a sprinkle of chopped peanuts and fresh cilantro for added crunch and aroma. Serve immediately for best taste.
Notes
- For a gluten-free version, use Tamari instead of regular soy sauce.
- Cook the rice noodles just until al dente to avoid mushy texture in the bowl.
- You can substitute grilled chicken with rotisserie chicken for convenience.
- Adjust peanut sauce thickness by varying water amount according to preference.
- This bowl is best served fresh to keep the ingredients crisp and vibrant.
Keywords: Chicken Spring Roll Bowls, Peanut Sauce, Grilled Chicken, Rice Noodles, Healthy Bowls, Gluten Free Lunch, Asian Inspired
