Chicken Spring Roll Bowls
A light + refreshing Chicken Spring Roll Bowl recipe topped with the most amazing peanut sauce! Use rotisserie chicken to make extra easy!
Ingredients
Peanut Sauce:
- 1/3 cup drippy peanut butter
- 1-2 tablespoons real maple syrup
- 1/4 teaspoon sesame oil
- 1 tablespoons soy sauce Tamari for gluten-free
- 2-3 tablespoons water to thin more as-needed
Other Bowl Ingredients:
- 4 small grilled chicken breast sub 4 cups 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
Peanut Sauce:
- Add peanut butter, maple syrup, sesame oil, soy sauce, and 1 tablespoon water to a small bowl. Whisk to combine (it takes a few seconds of whisking to fully incorporate the water).
- Add an additional tablespoon of water and whisk to combine again.
- Taste and add any additional maple syrup, as-desired. Add additional water, 1 tablespoon at a time, to reach your desired consistency. Whisk to combine.
Bowl Assembly:
- Ensure chicken is grilled and cubed or grab a rotisserie chicken from the store and shred. Cook rice noodles according to package instructions and rinse with cold water.
- Divide rice noodles, chicken, avocado, mango, carrots and green onion between four bowls.
- Drizzle with as much peanut sauce as desired.
- Garnish with crushed peanuts and chopped cilantro.
Notes
- Chicken: you can also use grilled chicken thighs, if you prefer.
- Ingredient Amounts: feel free to add more or less chicken, rice noodles, avo, mango, carrots, etc.
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