Peanut Chicken Spring Roll Bowls with Fresh Vegetables and Crispy Rice Noodles
These vibrant deconstructed spring roll bowls feature tender seasoned chicken, crunchy fresh vegetables, and a creamy peanut sauce over fluffy rice. A fresh and satisfying gluten-free meal perfect for celebrating spring produce.
Ingredients
- 500g chicken breast
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 300g jasmine rice
- 4 tablespoons smooth peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon tamari (for sauce)
- 2 tablespoons warm water
- 1 teaspoon fresh ginger, grated
- 2 medium carrots, julienned
- 1 large cucumber, sliced into ribbons
- 200g red cabbage, thinly shredded
- 4 spring onions, sliced
- 100g bean sprouts
- Fresh mint leaves, for garnish
- Fresh coriander, for garnish
- 2 tablespoons crushed peanuts
- 1 lime, cut into wedges
Instructions
Cook jasmine rice according to package instructions and set aside, keeping warm.
Slice chicken breast into thin strips and place in a bowl with 2 tablespoons tamari, sesame oil, and garlic powder. Marinate for 10 minutes.
Heat a large non-stick pan or wok over medium-high heat. Cook the marinated chicken strips for 6-8 minutes, turning frequently, until golden and the internal temperature reaches 75°C. Set aside.
Prepare the peanut sauce by whisking together peanut butter, rice vinegar, honey, 1 tablespoon tamari, warm water, and grated ginger until smooth. Add more water if needed to reach drizzling consistency.
Prepare all vegetables: julienne the carrots, create cucumber ribbons using a peeler, shred the red cabbage, and slice the spring onions.
To assemble the bowls, divide the cooked rice among 4 large bowls. Arrange the sliced chicken, carrots, cucumber ribbons, red cabbage, bean sprouts, and spring onions in sections over the rice.
Drizzle generously with the peanut sauce, then garnish with fresh mint, coriander, crushed peanuts, and a lime wedge for squeezing.
Serve immediately while the chicken is warm and vegetables are crisp.
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