Why You’ll Love This Recipe
This recipe delivers all the flavors of spring rolls without the extra work of rolling them. It’s colorful, customizable, and perfect for meal prep. The creamy peanut sauce ties everything together, while the mix of crunchy vegetables and tender chicken creates a delicious contrast in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast, cooked and sliced
rice noodles
carrots, julienned
cucumber, sliced
red bell pepper, thinly sliced
shredded cabbage
green onions, sliced
fresh cilantro
peanuts, chopped
for the peanut sauce
peanut butter
soy sauce
lime juice
honey or maple syrup
garlic, minced
fresh ginger, grated
warm water
Directions
Cook the rice noodles according to package instructions, then drain and rinse under cold water.
Prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, honey or maple syrup, garlic, ginger, and warm water until smooth and pourable.
In serving bowls, arrange the cooked noodles as the base.
Top with sliced chicken, carrots, cucumber, bell pepper, cabbage, and green onions.
Drizzle generously with peanut sauce.
Garnish with chopped peanuts and fresh cilantro.
Toss everything together before eating or enjoy layered as is.
Servings and timing
Servings: 4 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
Swap chicken with shrimp, tofu, or beef.
Use zucchini noodles or lettuce wraps for a low-carb version.
Add avocado for extra creaminess.
Include bean sprouts or edamame for added texture and nutrition.
Make it spicy by adding chili paste or sriracha to the peanut sauce.
Storage/Reheating
Store components separately in airtight containers in the refrigerator for up to 3 days.
Keep the sauce separate and add just before serving to maintain freshness.
This dish is best enjoyed cold or at room temperature, so reheating is not necessary.
FAQs
Can I make this dish ahead of time?
Yes, it’s great for meal prep. Store ingredients separately and assemble when ready to eat.
What type of noodles should I use?
Rice noodles are traditional, but you can use soba or spaghetti if needed.
Can I use store-bought peanut sauce?
Yes, but homemade sauce offers a fresher and more customizable flavor.
Is this dish gluten-free?
It can be made gluten-free by using gluten-free soy sauce or tamari.
How do I keep the noodles from sticking?
Rinse them under cold water after cooking and toss lightly with oil if needed.
Can I serve this warm?
Yes, you can serve the chicken warm while keeping the vegetables fresh and crisp.
What vegetables work best?
Crunchy vegetables like carrots, cabbage, and cucumbers are ideal.
Can I make it vegetarian?
Yes, substitute chicken with tofu or additional vegetables.
How do I thin the peanut sauce?
Add warm water a little at a time until you reach your desired consistency.
Can I add extra protein?
Yes, you can add a boiled egg, tofu, or extra chicken for more protein.
Conclusion
Peanut Chicken Spring Roll Bowl is a fresh, flavorful, and versatile dish that brings together the best elements of spring rolls in a simple, bowl-style meal. With its vibrant ingredients and creamy peanut sauce, it’s a satisfying option for both quick dinners and meal prep.
PrintPeanut Chicken Spring Roll Bowl
A fresh and flavorful bowl packed with tender chicken, crisp vegetables, and rice noodles, all tossed in a creamy peanut sauce inspired by classic spring rolls.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Mixing
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Ingredients
- 2 cups cooked chicken breast, shredded
- 4 oz rice noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cucumber, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts
- 2 green onions, sliced
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp sesame oil
- 2–3 tbsp warm water
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and warm water until smooth.
- In a large bowl, combine cooked chicken, noodles, carrots, cabbage, cucumber, cilantro, and green onions.
- Pour peanut sauce over the mixture and toss until evenly coated.
- Divide into serving bowls and top with chopped peanuts.
- Serve immediately or chill before serving.
Notes
- Swap chicken with tofu for a vegetarian option.
- Add chili flakes or sriracha for extra heat.
- Store leftovers in an airtight container for up to 2 days.
- Keep sauce separate if preparing ahead to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 65 mg
