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Grilled Chicken Spring Roll in a Bowl Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 30 minutes (plus marinating time)
  • Yield: 6 servings

Description

This Grilled Chicken Spring Roll in a Bowl recipe combines tender, marinated grilled chicken thighs with fragrant rice noodles and vibrant pickled vegetables. Topped with a creamy peanut sauce, crunchy roasted peanuts, fresh cilantro, and lime wedges, this dish delivers all the flavors of a classic spring roll in a convenient, hearty bowl perfect for a quick and satisfying meal.

Ingredients

Chicken Marinade

  • 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, to taste
  • Freshly ground black pepper, to taste

Main Components

  • 14 ounce box rice noodles
  • Pickled cucumbers and carrots (quantity as desired)
  • Creamy peanut sauce (quantity as desired)
  • Roasted peanuts, chopped (for garnish)
  • Fresh chopped cilantro (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Make the Marinade: In a medium bowl, whisk together sesame oil, peanut butter, soy sauce, seasoned rice vinegar, garlic powder, ground ginger, and add a couple of generous pinches of kosher salt and freshly ground black pepper until smooth and well combined.
  2. Marinate the Chicken: Add the trimmed chicken thighs to the bowl with the marinade. Toss to coat all pieces thoroughly. Cover and refrigerate for at least 1 hour, up to overnight for deeper flavor.
  3. Prepare Pickled Vegetables and Sauce: While the chicken marinates, prepare quick pickled cucumbers and carrots as well as the creamy peanut sauce according to your preferred recipes or store-bought options.
  4. Cook Rice Noodles: Cook the rice noodles following the package instructions until tender. Drain and set aside.
  5. Grill the Chicken: Heat a large cast iron skillet over medium-high heat. Place marinated chicken thighs in the skillet and cook for 4 to 6 minutes per side, or until fully cooked through and nicely browned. Remove from heat and allow the chicken to rest for a few minutes before slicing into strips.
  6. Assemble the Bowls: In serving bowls, layer the cooked rice noodles, sliced grilled chicken, and pickled vegetables. Drizzle generously with creamy peanut sauce, then garnish with chopped roasted peanuts and fresh cilantro. Serve with lime wedges on the side for squeezing over.
  7. Enjoy and Share: Serve immediately and enjoy this flavorful, fresh, and satisfying bowl. If you loved the recipe, please leave a 5-star rating and review!

Notes

  • Marinating the chicken overnight intensifies flavor but at least 1 hour is needed for good taste.
  • Use a cast iron skillet or grill pan for the best sear and grilled texture.
  • Rice noodles cook quickly; avoid overcooking to keep texture firm.
  • Adjust the spice level by adding chili flakes or fresh chilies to the peanut sauce if desired.
  • For a low-sodium version, use reduced-sodium soy sauce.
  • Quick pickled cucumbers and carrots can be made by soaking them in rice vinegar, sugar, and salt for 30 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian

Find it online: https://sarabaking.com/grilled-chicken-spring-roll-in-a-bowl-recipe/