Chicken Spring Roll In A Bowl

Name: Chicken Spring Roll In A Bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 oz Chicken Breast (6 oz cooked chicken breast I use premade grilled chicken from my weekly meal prep); 2 cup Iceberg Lettuce (2 cups iceberg lettuce shredded); 2 oz Carrot (2 oz carrots shredded or julienne sliced); 2 oz Cucumber (2 oz cucumbers julienne sliced); 4 oz Rice Vermicelli (4 oz Vermicelli angel hair rice noodles cooked according to package directions); 1 tbsp Peanut (1 tbsp salted peanuts chopped); 1 tbsp Thai Basil (1 tbsp fresh Thai basil Regular basil works here, too, if Thai basil is not available); 1 tbsp Mint (1 tbsp fresh mint leaves finely chopped); 2 tbsp Smooth Peanut Butter (2 tbsp creamy peanut butter); 1.3 tbsp Hoisin Sauce (1.3 tbsp hoisin sauce (1 tbsp plus 1 tsp)); 2 tbsp Water (2 tbsp water + 1⅓ cups water); 1 tsp Rice Vinegar (1 tsp unseasoned rice vinegar); ⅓ cup Fish Sauce (⅓ cup fish sauce); 2 tbsp White Wine Vinegar (2 tbsp vinegar); 1 cup Granulated Sugar (1 cup sugar); 0 pieces Chili Garlic (chili garlic or sambal to taste)

Chicken Spring Roll In A Bowl - Lunch,Main Course (Chinese)

15 minChinese

Servings2

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Ingredients

For 2 servings

Chicken Breast6 oz · 6 oz cooked chicken breast I use premade grilled chicken from my weekly meal prep
Iceberg Lettuce2 cup · 2 cups iceberg lettuce shredded
Carrot2 oz · 2 oz carrots shredded or julienne sliced
Cucumber2 oz · 2 oz cucumbers julienne sliced
Rice Vermicelli4 oz · 4 oz Vermicelli angel hair rice noodles cooked according to package directions
Peanut1 tbsp · 1 tbsp salted peanuts chopped
Thai Basil1 tbsp · 1 tbsp fresh Thai basil Regular basil works here, too, if Thai basil is not available
Mint1 tbsp · 1 tbsp fresh mint leaves finely chopped
Smooth Peanut Butter2 tbsp · 2 tbsp creamy peanut butter
Hoisin Sauce1.3 tbsp · 1.3 tbsp hoisin sauce (1 tbsp plus 1 tsp)
Water2 tbsp · 2 tbsp water + 1⅓ cups water
Rice Vinegar1 tsp · 1 tsp unseasoned rice vinegar
Fish Sauce⅓ cup · ⅓ cup fish sauce
White Wine Vinegar2 tbsp · 2 tbsp vinegar
Granulated Sugar1 cup · 1 cup sugar
Chili Garlic0 pieces · chili garlic or sambal to taste

Make it mine in the app

Steps

1Cook the rice noodles according to the package directions. This takes about 5 minutes. Drain and set aside to cool.
2If making the optional sweet fish sauce, while the rice noodles are cooking, add all the fish sauce ingredients to a saucepan and stir over low to medium heat until the sugar is dissolved. Set aside to cool.
3In two salad bowls or meal prep containers, add the shredded lettuce, carrots, cucumbers, rice noodles, and grilled chicken. Top with the fresh herbs and chopped peanuts.
4In a small bowl, combine the peanut butter, hoisin sauce, water, and rice vinegar. Microwave for 30 seconds and stir until it's smooth and creamy. Serve the peanut sauce on the side or pour over the salad to serve.
5Store leftover fish sauce in the refrigerator.