Peanut Chicken Spring Roll Bowls
Peanut Chicken Spring Roll Bowls combine vibrant, fresh vegetables with tender chicken and a rich peanut sauce for a meal that’s as delicious as it is nutritious. Ready in under 30 minutes, this dish is perfect for busy weeknights or impressing guests with minimal effort. Customize it with your favorite ingredients to create a satisfying bowl that bursts with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup bell peppers, julienned
- 1 cup carrots, julienned
- 1 cup cucumber, sliced
- 4 oz thin rice noodles
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 1 tbsp cooking oil (for chicken)
Instructions
- Slice chicken breasts into thin strips. Heat oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown (5-7 minutes).
- Boil water in a pot and cook rice noodles according to package instructions. Drain and rinse under cold water.
- Wash and chop vegetables; set aside.
- In a small bowl, mix peanut butter, soy sauce, honey, lime juice, and water until smooth.
- In serving bowls, layer noodles at the bottom, add cooked chicken and vegetables on top, then drizzle with peanut sauce.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 590
- Sugar: 12g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg