Description
This Teriyaki Chicken Spring Roll Bowl is a fresh, filling meal that’s packed with protein and colour. Family friendly and so delicious!
Prep Time: 35 min | Cook Time: 15 min | Total Time: 50 min | Course: Main Course | Cuisine: American | Keyword: Bowls | Servings: 5
Ingredients
1.5lbschicken thighsboneless, skinless
½cupteriyaki saucelook for a lower sugar optionor homemade below
¼cupreduced sodium soy sauce
1teaspoonsriracha
¼cuprice vinegar
2clovesgarlicpressed
Juice of 2 limes
1-2tablespoonhoney
2tablespoonreduced sodium soy sauce
¼cupvegetable oilor neutral oil of choice
2tablespoonhoisin sauce
½teaspoonsriracha
7ouncesrice noodlescooked according to package instructions ( I soak mine in boiling water)
½of one green cabbageabout 3 cups
5persian cucumbersjulienned
2carrotsjulienned
1bunch green onionsthinly sliced
1red bell pepperthinly sliced
Serrano pepperthinly sliced (optional)
â…“cupeach cilantrothai basil, mint, finely chopped and mixed together
â…“cupchopped peanuts
3tablespoonsesame seeds
Instructions
- Marinate the chicken. To a large bowl add the chicken thighs, teriyaki sauce, soy sauce and sriracha. Cover and place in the fridge for at least 30 minutes (ideally 2-3 hours)
- Cook the chicken according to your method of choice:
GRILL: preheat the grill to medium-high heat, add chicken to the grill and cook turning occasionally until chicken is completely cooked through.
STOVE: heat a large pan over medium-high heat. Once hot, add chicken and cook for about 3-5 minutes per side.
AIR FRYER: preheat the air fryer to 400F and arrange chicken in a single layer in the basket of the air fryer. Cook for 15-20 minutes, flipping halfway through (chicken is fully cooked when it reaches an internal temperature of 165F).
Once cooked, allow to rest for a few minutes before slicing.
- Make the sauce by whisking together rice vinegar, garlic, lime juice, honey, soy sauce, vegetable oil, hoisin sauce and sriracha.
- In a large bowl combine the cooked rice noodles, chopped green cabbage and ¼ of the sauce. Toss to combine.
- When you are ready to serve, add rice noodle mixture to a bowl and top with cucumbers, carrots, green onions, bell pepper.
- Top each bowl with sliced chicken, and sprinkle with herb serrano peppers, herb mixture, chopped peanuts and sesame seeds.
Notes
Homemade teriyaki sauce: ½ cup soy sauce, ¼ cup honey, 1 tablespoon sesame oil, 3 cloves garlic (pressed), 1 teaspoon fresh ginger, 2 tablespoon water, 1.5 tablespoon cornstarch.
*I have included the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget both your body and soul need nourishment!
Nutrition
Serving: 1bowl | Calories: 720kcal | Carbohydrates: 55g | Protein: 32g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 2135mg | Potassium: 825mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6048IU | Vitamin C: 52mg | Calcium: 132mg | Iron: 4mg
