Description

Craving a light, vibrant meal that captures the essence of spring rolls without the wrapping? These Spring Roll Bowls are your perfect choice! Featuring tender sesame-seared chicken, rice stick noodles, crisp Boston lettuce, grated carrots, avocado, scallions, mint, cashews, sesame crackers, and a rich peanut sauce, this bowl is a delightful mix of fresh, nutty, and savory flavors

Ingredients

Spring Roll Bowls

Boneless, Skinless Chicken Breasts (3): Provide tender, lean protein.
Kosher Salt and Black Pepper (to taste): Enhance flavor balance.
Sesame Oil (1 Tbsp): Adds nutty, aromatic depth.
Rice Stick Noodles (12 oz): Offer light, tender texture.
Boston Lettuce (12 leaves): Provide crisp, fresh base.
Carrots (2, peeled and grated): Add sweet, crunchy texture.
Scallions (1 bunch, sliced): Bring mild, oniony crunch.
Avocado (1, sliced): Offers creamy, buttery richness.
Mint Leaves (¼ cup): Infuse cool, refreshing flavor.
Cashews (½ cup): Provide nutty, crunchy texture.
Sesame Crackers (12): Add crisp, nutty garnish.
Peanut Sauce (1 cup, store-bought): Delivers creamy, savory-sweet flavor.

Substitutions and Variations

Chicken Breasts: Swap with shrimp, tofu, or tempeh for vegetarian (cook tofu 3–4 minutes per side).
Rice Stick Noodles: Replace with zucchini noodles or shirataki noodles for keto (~2–3g net carbs per serving).
Peanut Sauce: Use homemade peanut sauce (blend ½ cup peanut butter, 2 Tbsp soy sauce, 1 Tbsp lime juice, 1 Tbsp honey, 1 tsp ginger, and water to thin) or almond butter sauce for peanut-free.
Cashews: Swap with peanuts, almonds, or omit for nut-free.
Sesame Crackers: Use rice crackers, wonton strips, or omit for keto.
Keto Adjustment: Use shirataki noodles, reduce carrots to ¼ cup, and use sugar-free peanut sauce (~2–3g net carbs per serving).
Gluten-Free Version: Ensure peanut sauce and sesame crackers are gluten-free; rice noodles are already gluten-free.
Vegan Version: Swap chicken with tofu or tempeh; ensure peanut sauce is vegan-friendly.
Spicy Version: Add 1 tsp Sriracha or a sliced jalapeño to the peanut sauce

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Instructions

Step 1: Cook the Chicken

Season 3 boneless, skinless chicken breasts with kosher salt and black pepper.
Heat 1 Tbsp sesame oil in a medium skillet over medium heat.
Add chicken and cook until lightly golden on both sides and cooked through (165°F internally), about 8–10 minutes.
Cool slightly, then slice thinly.

Tip: Slice chicken thinly after cooking for tender, bite-sized pieces; avoid overcooking to keep it juicy.

Step 2: Prepare the Noodles

Place 12 oz rice stick noodles in a large, heat-safe bowl.
Bring a medium pot of salted water to a boil over high heat.
Pour boiling water over the noodles and let sit until tender, 5–7 minutes.
Drain well and rinse briefly with cold water to stop cooking.

Tip: Check noodle tenderness early to avoid over-soaking; drain thoroughly to prevent sogginess.

Step 3: Assemble the Bowls

Divide ¼ of the noodles among four bowls.
Arrange 3 Boston lettuce leaves, ¼ cup grated carrots, 1 Tbsp sliced scallions, 3–4 avocado slices, and 6–7 chicken slices on top of each bowl.
Garnish each bowl with 1 Tbsp mint leaves, 2 Tbsp cashews, and 3 sesame crackers.
Dollop ¼ cup peanut sauce into each bowl.

Tip: Arrange ingredients in sections for a vibrant, spring roll-inspired presentation.

Step 4: Serve

Serve immediately for the freshest flavors.

Tip: Offer extra peanut sauce on the side for dipping; serve with lime wedges for added zest