recipe

Chicken Spring Roll in a Bowl

Name: Chicken Spring Roll in a Bowl
Ingredients: Skinless Chicken Thighs, Pepper, Peanut Oil, Vermicelli, Carrots, Cabbage, Red Bell Pepper, Cucumber, Avocado, Basil, Mint, Cilantro, Peanuts, Lime, Sriracha

A spin on the classic. We've taken the fresh, crunchy ingredients in Vietnamese spring rolls to create Chicken Spring Roll in a Bowl.

Prep Time 10 mins

Cook Time 20 mins

servings 4

Ingredients

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

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, individual plates or bowl, 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. If you'd prefer to have this in a bowl.

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