Ingredients
Scale
Marinated Chicken
- 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
Spring Roll Bowl
- 14 ounce box rice noodles
- pickled cucumbers and carrots
- creamy peanut sauce
- roasted peanuts, chopped
- fresh chopped cilantro
- lime wedges
Instructions
- Whisk together sesame oil, peanut butter, soy sauce, rice vinegar, garlic powder, ground ginger, and a couple large pinches of salt and pepper in a medium bowl.
- Add chicken and marinate for at least an hour, up to overnight.
- While the chicken is marinating, make the quick pickled veggies and creamy peanut sauce.
- Cook rice noodles according to package directions.
- Heat a large cast iron skillet over medium-high heat. Add chicken and cook on each side for 4-6 minutes or until cooked through. Allow to rest for a few minutes and then slice.
- Assemble bowls by adding cooked noodles, chicken pieces, and pickled veggies. Drizzle with peanut sauce and garnish with chopped cilantro and chopped peanuts. Serve with lime wedges and enjoy!
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Notes
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- Don’t overcook the noodles. They’ll continue to soften slightly after draining.
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- Double the peanut sauce recipe if you love extra sauce for drizzling or dipping.
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- Make the pickled veggies ahead of time for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Asian
Nutrition
- Serving Size: 1/6 of recipe with peanut sauce
- Calories: 521
- Sugar: 7.3 g
- Sodium: 683.2 mg
- Fat: 17 g
- Carbohydrates: 62.4 g
- Fiber: 2.5 g
- Protein: 25.8 g
- Cholesterol: 106.5 mg
