Grilled Chicken Spring Roll in a Bowl

Fresh, flavorful, and easy to make, this grilled chicken spring roll in a bowl comes together in about 30 minutes and is packed with bright, crunchy veggies and a creamy peanut sauce. It’s a fun twist on classic spring rolls without the hassle of rolling!

Easy Grilled Chicken Spring Roll in a Bowl Recipe

• Minimal prep work and ready in about 30 minutes, making it perfect for busy weeknights!
• A restaurant-quality dish with bold flavors that the whole family will love!

Ingredients for Grilled Chicken Spring Roll in a Bowl

• Chicken Thighs: Tender, juicy chicken that grills beautifully. Thighs are more flavorful, but chicken breast works well for a leaner option.
• Soy Sauce: Adds salty, umami flavor to the marinade. Substitute with tamari or coconut aminos.
• Toasted Sesame Oil: Provides a deep, nutty taste that makes the chicken extra flavorful. Regular sesame oil works too.
• Peanut Butter: The base of the marinade and sauce, giving it a rich, creamy texture.
• Seasoned Rice Vinegar: Adds tangy sweetness to balance the savory flavors. Apple cider vinegar or lime juice can be substituted but it will change the flavor.
• Garlic Powder: Infuses subtle garlic flavor. Fresh minced garlic can also be used.
• Ground Ginger: Gives the chicken a warm, slightly spicy note. Freshly grated ginger works too.
• Rice Noodles: Light and chewy, they’re the perfect base for this bowl. Vermicelli noodles or soba noodles can also be used.
• Pickled Cucumbers and Carrots: Add crunch and tanginess. Try my super easy pickled veggies recipe!
• Creamy Peanut Sauce: Brings everything together with creamy, sweet, and savory flavors. Nothing beats my super easy homemade peant sauce recipe!
• Roasted Peanuts: Provide a crunchy garnish. Swap with cashews or sesame seeds if desired.
• Fresh Cilantro: Adds brightness and freshness to the finished dish.
• Lime Wedges: A squeeze of lime juice ties all the flavors together.

How to Make Grilled Chicken Spring Roll in a Bowl

Make the marinade. In a bowl, whisk together sesame oil, peanut butter, soy sauce, rice vinegar, garlic powder, ground ginger, and a couple of pinches of salt and pepper.

Marinate the chicken. Add the chicken to the marinade and marinate for at least an hour, up to overnight.

Prep the veggies and sauce. While the chicken marinates, make the quick pickled vegetables and creamy peanut sauce.

Cook the noodles. Prepare the rice noodles according to package instructions and set aside.

Grill the chicken. Heat a large cast iron skillet over medium-high heat. Add the marinated chicken and cook for 4-6 minutes per side, or until fully cooked through.

Assemble the bowls. Add noodles, chicken, and pickled veggies to each bowl. Drizzle with peanut sauce, then garnish with chopped cilantro and peanuts. Serve with lime wedges and enjoy!

Tips for Making Grilled Chicken Spring Roll in a Bowl

• Don’t overcook the noodles. They’ll continue to soften slightly after draining.
• Double the peanut sauce recipe if you love extra sauce for drizzling or dipping.
• Make the pickled veggies ahead of time for quick assembly.

Make-Ahead Instructions

• Marinate the chicken and prep the peanut sauce and pickled vegetables up to 24 hours in advance.
• Store everything separately in airtight containers in the fridge.
• When ready to eat, cook the chicken and noodles, then assemble the bowls.

Storing Leftovers

• Store leftover chicken, noodles, veggies, and sauce in separate containers in the refrigerator for up to 3-4 days.
• This keeps everything fresh and prevents soggy noodles.

Reheating Grilled Chicken Spring Roll in a Bowl

• Reheat the chicken in a large skillet over medium heat until warmed through.
• Warm the noodles briefly in the microwave or by running them under hot water.
• Assemble with fresh garnishes and peanut sauce before serving.

Serving Suggestions

• peanut noodle salad
• sesame ginger pasta salad
• simple cucumber salad
• easy cucumber pasta salad
• simple house salad

Try these easy chicken dinners next!