Peanut Chicken Spring Roll Bowl Recipe
A fresh and nutritious bowl combining crispy spring roll elements with tender chicken, peanut-lime dressing, and a mix of fresh vegetables for a balanced meal.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Assembling
- Cuisine: Asian Fusion
Ingredients
2 cups cooked chicken breast, shredded
4 oz rice noodles
1 cup shredded carrots
1 cup shredded red cabbage
1 cucumber, thinly sliced
1/2 cup fresh cilantro, chopped
1/4 cup chopped peanuts
2 green onions, sliced
1/4 cup peanut butter
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp honey
1 tsp sesame oil
2–3 tbsp warm water
Instructions
Bring 4 cups water to a boil. Submerge rice noodles for 3–4 minutes until al dente. Strain, rinse with cold water, and pat dry.
Add peanut butter to a bowl and stir until smooth. Add soy sauce, lime juice, honey, and sesame oil. Gradually mix in 2 tbsp warm water until smooth. Adjust consistency with extra water.
In a large bowl, combine noodles, shredded chicken, carrots, cabbage, cucumber, cilantro, green onions, and chopped peanuts. Drizzle with peanut sauce and toss to coat. Serve immediately or refrigerate briefly to meld flavors.
Notes
Refrigerate prepped bowls for 15–30 minutes for deeper flavor integration.
Swap jicama for carrots or napa cabbage for red cabbage.
Use liquid aminos for gluten-free.
Roast peanuts for enhanced nuttiness.
Vegan option: Replace honey with maple syrup.