Chicken Spring Roll Bowls Recipe
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:
- ⅓ cup drippy peanut butter
- 1-2 tablespoons real maple syrup
- 1 tablespoon soy sauce Tamari for gluten-free
- ¼ teaspoon sesame oil
- 2-3 tablespoons water to thin more as-needed
Other Bowl Ingredients:
- 4 cups thin rice noodles vermicelli, cooked al dente
- 4 grilled chicken breasts sub 4 cups rotisserie chicken, shredded
- 1 avocado sliced or cubed
- ½ cup mango cubed
- ½ cup carrots julienned
- ¼ cup green onions sliced
- ¼ cup peanuts chopped
- ¼ cup fresh cilantro chopped
Instructions
- Make Sauce: In a small bowl, add ⅓ cup drippy peanut butter, 1-2 tablespoons real maple syrup, 1 tablespoon soy sauce, ¼ teaspoon sesame oil, and 1 tablespoon water to a small bowl. Whisk to combine (it takes a few seconds of whisking to fully incorporate the water). If needed, Add an additional tablespoon of water and whisk to combine again.
- Cook Noodles: Bring a pot of water to a boil and cook 4 cups thin rice noodles according to package instructions and rinse with cold water.
- Build Bowls: Ensure chicken is grilled and cubed or grab a rotisserie chicken from the store and shred. Divide rice noodles, chicken, avocado, mango, carrots and green onion between four bowls.
- Serve: 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.
Nutrition
Calories: 1445kcal | Carbohydrates: 216g | Protein: 71g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 146mg | Sodium: 921mg | Potassium: 1073mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3135IU | Vitamin C: 15mg | Calcium: 114mg | Iron: 5mg
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