Cooked - Peanut Chicken Spring Roll Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Peanut Chicken Spring Roll Bowls

1.0

¼ Cup Creamy Natural Peanut Butter

1 Lime, juice

2 tsp Maple Syrup

1 Tbsp White Vinegar

1 Tbsp Soy Sauce

1 tsp Sriracha or Chili Sauce (optional)

3 Tbsp Water

4 oz. Dried Vermicelli Noodles (also called "Maifun")

1 tsp Olive Oil

4 Cups Romaine, sliced in thin strips

½ a Red Bell Pepper, sliced in thin strips

½ Cup Red Cabbage, sliced in thin strips

½ a Carrot, sliced in thin strips

½ Cup Cucumber, sliced in thin strips

2 Tbsp Fresh Basil Leaves, sliced

2 Tbsp Peanuts, chopped

1 Chicken Breast

2 tsp Olive Oil

Kosher Salt & Pepper

Mix together the ingredients for the dressing and set aside (if dressing looks thick you can add a little more water)
Boil vermicelli noodles according to package directions then rinse in cool water and toss with olive oil to prevent them from sticking
Split the noodles into two bowls and add the romaine, red bell pepper, cabbage, carrot, and cucumber
Pound chicken ~½" thick and season both sides with salt and pepper; pan sear in olive oil over medium heat for 5-6 mins per side until internal temp reaches 165F, then let rest for 5 mins and slice into bite size pieces
Serve the chicken on the spring roll bowls and top with dressing, peanuts, and basil - enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🌸Spring

DifficultyEasy ⏰ 30m

Created 56 weeks ago

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