recipe

Chicken "Summer Roll in a Bowl"

Cook Time 20 min
Servings 4

Ingredients

  • 4 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

Directions

  • For the sauce - Combine all ingredients for the peanut sauce in the bowl of a small food processor. Pulse until smooth and creamy, scraping down the sides frequently.

    For the Spring Roll in a Bowl - 1. In a large sauté pan, heat the peanut oil over medium heat. Season the chicken thighs on both sides with kosher salt and pepper. When the pan is hot, add the chicken thighs and cook for 9 minutes. Flip the thighs over and sauté for another 9 minutes, until the chicken is fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165 degrees fahrenheit. Set aside.

    2. Prepare the vermicelli rice noodles according to the instructions on the package, giving them a quick rinse with cold water when they are done cooking.

    3. On a platter or individual plates, lay out the leafy green lettuce and top with a bed of the vermicelli noodles. Slice the chicken thighs and arrange them on top of the noodles, along with the carrots, cabbage, bell pepper, cucumber and avocado. Sprinkle the fresh herbs and chopped peanuts over the top of the dish and then drizzle generously with the peanut sauce.

    4. Serve with lime wedges and Sriracha hot sauce for a bit of spice.

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.