Chicken Spring Roll in a Bowl
A spin on the classic. We've taken the fresh, crunchy ingredients in Vietnamese spring rolls to create Chicken Spring Roll in a Bowl.
A spin on the classic. We've taken the fresh, crunchy ingredients in Vietnamese spring rolls to create Chicken Spring Roll in a Bowl.
4 Foster Farms Simply Raised® Free Range Boneless Skinless Chicken Thighs
Kosher salt and freshly ground pepper
1 tablespoon peanut oil
8 oz dried vermicelli angel hair rice noodles
1 cup shredded carrots
1 cup shredded purple cabbage
1 red bell pepper, seeds and core removed and julienned
½ of a seedless cucumber, cut into thin matchsticks
8 - 10 leaves of leafy green lettuce
1 - 2 ripe avocados, sliced
¼ cup Thai Basil, cut into a chiffonade
¼ cup fresh mint, chopped
¼ cup fresh cilantro leaves
½ cup dry roasted peanuts, roughly chopped
To Serve:
Peanut Drizzle Sauce (see recipe below)
Lime wedges
Sriracha, optional
Peanut Drizzle Sauce:
½ cup creamy peanut butter
2 tbsp coconut milk
3 tbsp apple cider vinegar
1 clove garlic, minced
2 tbsp tamari
1 tbsp honey
Pinch of red pepper flakes
2 - 3 tablespoons hot water
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.
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