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Four meal prep containers filled with chicken satay, rice noodles, red cabbage, and julienned cucumbers
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Chicken Satay Spring Roll Bowls

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 520kcal

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.