It is a warm summer afternoon. You want something fresh and filling. These Chicken Satay Spring Roll Bowls are the perfect answer.
They deliver all the crunch of a spring roll. You also get the savory goodness of satay chicken. It is a high-protein meal your whole family will love.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy people. It is perfect for your weekly meal prep routine. You can prep everything on Sunday. Then, you have healthy lunches ready all week.
The colors are bright and beautiful. The textures are crunchy and satisfying. It feels like a restaurant-quality meal at home. Plus, it is much cheaper than takeout.
Simple Method
Making these bowls is very simple. You just whisk, grill, and assemble. Even a beginner cook can master this dish. The peanut sauce comes together in seconds.
You do not need fancy equipment. A simple skillet or grill pan works great. You will love how quick and easy the process feels.
Ingredients You’ll Need
These bowls use fresh produce and simple pantry staples.
- 1.5 lbs boneless skinless chicken breast, sliced into 1-inch strips
- 1/2 cup creamy natural peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 teaspoon Sriracha or chili paste
- 8 oz thin rice vermicelli noodles
- 2 cups shredded red cabbage
- 1 cup matchstick carrots
- 1 large cucumber, julienned
- 1/4 cup roasted peanuts, crushed
- 1/2 cup fresh cilantro leaves, chopped
Step-by-Step Instructions
- In a medium bowl, whisk peanut butter, soy sauce, lime juice, honey, ginger, garlic, and Sriracha until smooth. If too thick, add 1 tablespoon of warm water.
- Place chicken strips in a bowl and coat with 3 tablespoons of the prepared peanut sauce; marinate for 10 minutes.
- Submerge rice vermicelli in boiling water for 3 to 5 minutes until tender, then drain and rinse under cold water to stop the cooking process.
- Heat a non-stick skillet or grill pan over medium-high heat. Add chicken and cook for 4 to 5 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
- Partition the cooked noodles into four equal meal-prep containers or bowls.
- Symmetrically arrange the red cabbage, carrots, and cucumber over the noodles.
- Place the cooked chicken strips on top of the vegetable layer.
- Garnish each bowl with crushed peanuts and fresh cilantro.
- Portion the remaining peanut sauce into small side containers for dressing the bowls prior to consumption.
Best Ways to Enjoy It
These bowls are best served chilled or at room temperature. This makes them perfect for summer picnics or office lunches. The flavors meld together beautifully over time.
Serve with an extra lime wedge for brightness. You can also add a side of fresh mango. It adds a lovely sweetness to the meal.
Storage & Reheating
Store these bowls in airtight containers in the fridge. They will stay fresh for up to four days. Keep the peanut sauce in a separate small jar. This prevents the noodles from getting soggy.
You do not need to reheat the chicken. It tastes delicious cold right out of the fridge. If you prefer it warm, heat the chicken separately. Then, add it back to your fresh veggies.
Tips for Best Results
- Do not overcook the rice noodles.
- Rinse noodles in cold water immediately after boiling.
- Use natural peanut butter for the best flavor.
- Grate your ginger fresh for a spicy kick.
- Keep the sauce separate until you are ready to eat.
- Use a julienne peeler for perfect cucumber strips.
- Add more Sriracha if you love extra heat.
Ways to Switch It Up
- Swap chicken for firm tofu for a vegetarian option.
- Use almond butter instead of peanut butter.
- Try zucchini noodles for a lower-carb version.
- Add fresh mint for extra cooling summer flavor.
Common Questions
Can I make this ahead of time?
Yes, this is a perfect meal prep recipe. It stays fresh for several days. Just keep the dressing on the side.
What if my peanut sauce is too thick?
Simply whisk in a teaspoon of warm water. Continue adding water until it reaches your desired consistency. It should be easy to drizzle.
I hope these bowls bring some sunshine to your week. They are so fresh and easy to enjoy. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, sliced into 1-inch strips
- 1/2 cup creamy natural peanut butter
- 1/4 cup low -sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon hone y
- 1 tablespoon fresh ginger, finely grated
- 2 garlic cloves , minced
- 1 teaspoon Sriracha or chili paste
- 8 oz thin rice vermicelli noodles
- 2 cups shredded red cabbage
- 1 cup matchstick carrots
- 1 large cucumber , julienned
- 1/4 cup roasted peanuts, crushed
- 1/2 cup fresh cilantro leaves, chopped
Instructions
- In a medium bowl, whisk peanut butter, soy sauce, lime juice, honey, ginger, garlic, and Sriracha until smooth. If too thick, add 1 tablespoon of warm water.
- Place chicken strips in a bowl and coat with 3 tablespoons of the prepared peanut sauce; marinate for 10 minutes.
- Submerge rice vermicelli in boiling water for 3 to 5 minutes until tender, then drain and rinse under cold water to stop the cooking process.
- Heat a non-stick skillet or grill pan over medium-high heat. Add chicken and cook for 4 to 5 minutes per side until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Partition the cooked noodles into four equal meal-prep containers or bowls.
- Symmetrically arrange the red cabbage, carrots, and cucumber over the noodles.
- Place the cooked chicken strips on top of the vegetable layer.
- Garnish each bowl with crushed peanuts and fresh cilantro.
- Portion the remaining peanut sauce into small side containers for dressing the bowls prior to consumption.
