Ah, spring rolls! They evoke images of bustling markets and vibrant street food stalls, don’t they? This Grilled Chicken Spring Roll in a Bowl takes all the delightful flavors of those handheld gems and transforms them into a cozy, satisfying dish that’s all but guaranteed to delight your taste buds. Picture yourself seated at your kitchen table, a warm, fragrant bowl before you, bursting with textures and flavors. It’s a dish I first attempted on a whim after a trip to a local Asian market, and let me tell you, it has since become a staple in my home—perfect for busy weeknights or laid-back weekends with friends.
Why you’ll love this recipe
This dish packs a punch in the flavor department while being refreshingly healthy! The juxtaposition of tender, marinated chicken against a backdrop of chewy rice noodles and crisp pickled veggies is nothing short of magical. And the peanut sauce! Oh my goodness, it’s creamy, nutty, and utterly addictive. With each bite, you’ll experience a symphony of tastes—from the savory depth of the marinated thighs to the zesty crunch of the pickled carrots and cucumbers.
Moreover, it’s versatile. You can easily switch out the chicken for tofu or shrimp, swap out the veggies depending on the season, or play with the sauce to suit your taste. Feeling spicy? Toss in some chili flakes! Want more crunch? Some shredded cabbage would do wonders. This bowl becomes whatever you want it to be. Plus, assembling it is like a delightful puzzle, making it fun to eat, and believe me, everyone will devour it with smiles on their faces.
Gather these ingredients
Let’s talk about what you need to bring this mouthwatering bowl to life:
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Chicken Thighs (1.5 pounds): Boneless, skinless chicken thighs are the stars of our show. They’re juicy and flavorful, much better than their white meat counterparts for this dish. Feel free to use chicken breasts if you prefer, but thighs deliver that indulgent tenderness that’s hard to beat.
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Soy Sauce (3 tablespoons): The umami powerhouse! It complements the chicken beautifully and provides that savory depth we crave. Tamari or coconut aminos works if you’re looking for a gluten-free option.
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Toasted Sesame Oil (2 tablespoons): This oil isn’t just any oil. It’s like the secret ‘umami’ fairy dust! It adds wonderful richness and an authentic Asian character.
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Peanut Butter (2 tablespoons): Use creamy or crunchy—it’s up to you! The peanut butter gives our sauce its undeniable creaminess and a hint of sweetness. Allergic to peanuts? Try sunflower seed butter for a nut-free alternative.
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Seasoned Rice Vinegar (1 tablespoon): This brings a lovely acidity that balances the dish perfectly. Regular rice vinegar works too, just add a pinch of sugar to mimic the seasoned version.
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Garlic Powder (1/2 teaspoon): Always a solid choice for convenience, it also brings a whole lot of flavor.
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Ground Ginger (1/2 teaspoon): A tasty way to zing up the marinade without needing fresh ginger on hand.
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Kosher Salt: This will elevate all the flavors, a few generous sprinkles, my friend.
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Rice Noodles (14 ounces): These are gentle and perfect for soaking up all the gorgeous flavors. If you have a gluten sensitivity, check the package—many are naturally gluten-free!
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Pickled Cucumbers and Carrots: Bright and tangy, these add that crunch and zest that cuts through the richness. If you can’t find them pre-made, I’ll share a quick pickling method soon!
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Creamy Peanut Sauce: For drizzling on top, of course! You can make your own or get a good-quality store-bought version.
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Roasted Peanuts (chopped): They bring that needed crunch and pair beautifully with the sauce.
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Fresh Chopped Cilantro: The finishing touch! It adds freshness that uplifts everything else.
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Lime Wedges: Squeeze a wedge over your bowl for a burst of bright flavor.
How this recipe comes together
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Marinate the Chicken: In a medium bowl, whisk together the sesame oil, peanut butter, soy sauce, rice vinegar, garlic powder, ground ginger, and a couple hearty pinches of salt and pepper. Add your chicken thighs, coating them well in that luscious marinade. Cover and pop them in the fridge for at least an hour—up to overnight if you’re feeling patient. “It’s magic,” I tell you!
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Prep the Pickled Veggies: While the chicken bathes in flavor, take some time to make your quick pickled cucumbers and carrots. All you need are some veggies, vinegar, sugar, and salt. Slice them up, quickly toss them in a mix of vinegar, sugar, and salt, and let them sweeten to perfection while you get everything else ready.
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Cook the Noodles: Follow the package directions for cooking the rice noodles. Don’t forget to drain and rinse with cold water after cooking; this stops them from sticking together.
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Sear the Chicken: Heat up a large cast-iron skillet over medium-high heat. Once sizzling, add the marinated chicken thighs. Cook for about 4-6 minutes on each side until beautifully golden and totally cooked through. Let them rest for a few minutes—better flavor and moisture that way.
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Assemble Your Bowls: Slice your chicken up and gather your cooked noodles. You’re almost there! Start with a bed of rice noodles, layer on the chicken and top with your pickled veggies. Drizzle generously with the creamy peanut sauce, sprinkle with chopped peanuts and cilantro, and add those zesty lime wedges on the side.
Best way to enjoy it
This dish looks stunning and is just as delicious! You could actually host a ‘spring roll bowl night’ with family or friends where everyone assembles their bowls just the way they like. Pair it with a light cucumber salad or some Asian-style slaw to complement the flavors and add even more crunch. A chilled glass of jasmine or green tea works beautifully alongside this delightful meal too, don’t you think?
Storage and reheating tips
Don’t fret if you have leftovers! I find they are just as tasty the next day. Store your components separately in airtight containers. The chicken and noodles should last up to three days in the fridge, while the pickled veggies can hold on for up to a week. To reheat, simply warm the chicken and noodles in a skillet over low heat, adding a splash of water if they dry out. Just don’t reheat the pickled veggies—they’re best enjoyed fresh!
Helpful cooking tips
- Marination: The longer you let your chicken marinate, the richer the flavor. Overnight is ideal!
- High Heat: Make sure your skillet is nice and hot when adding the chicken. You want that lovely sear to lock in all the juices.
- Fresh Veggies: Always have some fresh herbs handy—cilantro, mint, or basil can elevate the dish even more.
- Peanut Sauce: If you make your own peanut sauce, consider adding a dash of sriracha for some heat!
- Serving Size: This recipe is quite adaptable. Scale it up for a crowd or down just for yourself—perfect for meal prep!
Creative Twists
Feeling adventurous? Here are some fun variations to give your dish a new spin:
- Protein Swap: Switch out chicken for shrimp, tofu, or even grilled vegetables for a plant-based delight.
- Noodle Options: Use soba, udon, or even zucchini noodles instead of rice noodles; the options are endless.
- Extra Veggies: Toss in bell peppers, snap peas, or even a handful of baby spinach for an extra health boost.
- Spices and Heat: Love a kick? Add chili garlic sauce to the marinade or sprinkle some red pepper flakes for a fiery finish!
Ingredients
1.5 pounds boneless, skinless chicken thighs, trimmed
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 tablespoons peanut butter
1 tablespoon seasoned rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
Kosher salt
14 ounce box rice noodles
Pickled cucumbers and carrots
Creamy peanut sauce
Roasted peanuts, chopped
Fresh chopped cilantro
Lime wedges
Step-by-step instructions
- Whisk together sesame oil, peanut butter, soy sauce, rice vinegar, garlic powder, ground ginger, salt, and pepper in a medium bowl.
- Add chicken and coat well. Marinate for at least 1 hour in the fridge.
- While chicken marinates, prepare pickled veggies. Toss sliced cucumbers and carrots in vinegar, sugar, and salt. Set aside.
- Cook the rice noodles according to package directions. Drain and rinse.
- Heat a large cast-iron skillet over medium-high heat. Add chicken and cook for 4-6 minutes on each side until cooked through.
- Allow to rest, then slice chicken.
- Assemble bowls with noodles, chicken, pickled veggies, and drizzle with peanut sauce.
- Top with chopped cilantro and peanuts. Serve with lime wedges.
Your questions answered
How long does it take?
From start to finish, including marinating time, you’re looking at a solid 1.5 to 2 hours—most of which is just waiting for flavors to come together.
Can I use different protein?
Absolutely! This recipe is flexible—a great chance to experiment with seafood or plant-based proteins.
What if I’m gluten-free?
Just swap the soy sauce with tamari or coconut aminos and make sure your rice noodles are gluten-free as well.
How spicy can I make this?
You can pump up the heat by adding chili garlic sauce to your peanut sauce or frying up some fresh chilies in the pan as you cook.
Can I make it ahead?
Definitely! Prep the ingredients and marinate the chicken a day in advance. Just assemble it on the day you plan to eat.
Whether you’re looking for a meal that’s a feast for the senses or something simple yet satisfying, this Grilled Chicken Spring Roll in a Bowl has got you covered. Cooking is more than just preparing food—it’s about connection and flavor, about trying new things and maybe getting your hands a bit sticky in the process! So go ahead, mix it up, and embrace the deliciousness. I can’t wait to hear how it turns out for you!
Grilled Chicken Spring Roll in a Bowl
Description
This Grilled Chicken Spring Roll in a Bowl incorporates marinated chicken, rice noodles, and crunchy pickled veggies, all topped with a creamy peanut sauce. It's a versatile dish perfect for any occasion.Ingredients
Main Ingredients
Step-by-Step Instructions
Cooking Instructions
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Marinate the Chicken
Whisk together sesame oil, peanut butter, soy sauce, rice vinegar, garlic powder, ground ginger, salt, and pepper in a medium bowl. Add chicken and coat well. Marinate for at least 1 hour in the fridge.The longer you let the chicken marinate, the richer the flavor. -
Prepare the Pickled Veggies
Toss sliced cucumbers and carrots in a quick mix of vinegar, sugar, and salt and let them sweeten while you prepare the rest. -
Cook the Noodles
Cook the rice noodles according to package directions. Drain and rinse with cold water. -
Sear the Chicken
Heat a large cast-iron skillet over medium-high heat. Add marinated chicken and cook for 4-6 minutes on each side until cooked through. Allow to rest before slicing.Ensure your skillet is hot for a good sear. -
Assemble Your Bowls
Start with a bed of rice noodles, layer on sliced chicken, and top with pickled veggies. Drizzle generously with peanut sauce, sprinkle with chopped peanuts and cilantro, and serve with lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 110mg37%
- Sodium 800mg34%
- Potassium 600mg18%
- Total Carbohydrate 37g13%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 30g60%
- Vitamin A 15 IU
- Vitamin C 35 mg
- Calcium 3 mg
- Iron 8 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 10 mcg
- Thiamin 15 mg
- Riboflavin 8 mg
- Niacin 25 mg
- Vitamin B6 15 mg
- Folate 6 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 10 mg
- Phosphorus 20 mg
- Iodine 0 mcg
- Magnesium 15 mg
- Zinc 15 mg
- Selenium 0 mcg
- Copper 35 mg
- Manganese 20 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
