Flavor-packed bowls: lemongrass chicken & peanut chicken spring roll bowl.

 

 

Flavor-packed bowls: lemongrass chicken & peanut chicken spring roll bowl.

Recipe

1. Peanut chicken spring roll bowls

For the Dressing:

1/4 Cup Creamy Natural Peanut Butter

1 Lime, juice

2 tsp Maple Syrup

1 Tbsp White Vinegar

1 Tbsp Soy Sauce

1 tsp Sriracha or Chili Sauce (optional)

3 Tbsp Water

For the Bowls:

4 oz. Dried Vermicelli Noodles

1 tsp Olive Oil

4 Cups Romaine, sliced in thin strips

1/2 a Red Bell Pepper, sliced in thin strips

1/2 Cup Red Cabbage, sliced in thin strips

1/2 a Carrot, sliced in thin strips

1/2 Cup Cucumber, sliced in thin strips

2 Tbsp Fresh Basil Leaves, sliced

2 Tbsp Peanuts, chopped

For the Chicken:

1 Chicken Breast

2 tsp Olive Oil

Kosher Salt & Pepper

Mix together the ingredients for the dressing and set aside (if dressing looks thick you can add a little more water)

Boil vermicelli noodles according to package directions then rinse in cool water and toss with olive oil to prevent them from sticking

Split the noodles into two bowls and add the romaine, red bell pepper, cabbage, carrot, and cucumber

Pound chicken ~1/2” thick and season both sides with salt and pepper; pan sear in olive oil over medium heat for 5-6 mins per side until internal temp reaches 165F, then let rest for 5 mins and slice into bite size pieces

Serve the chicken on the spring roll bowls and top with dressing, peanuts, and basil - enjoy!

2. Lemongrass chicken vermicelli bowls

Chicken + Marinade:

1 lb. Boneless Skinless Chicken Thighs

2 Shallots, sliced

2 Garlic Cloves, finely chopped

1 Tbsp Fish Sauce

2 tsp Soy Sauce

2 Tbsp Avocado Oil

2 Stalks Lemongrass

1/2 tsp Pepper

1/4 tsp Kosher Salt

2 Tbsp Sugar

Sauce:

1/2 Cup Warm Water

2 Tbsp Fish Sauce

2 Tbsp Sugar

2 Tbsp Fresh Lime Juice

2 Garlic Cloves, finely chopped

Bowls:

6 oz. Vermicelli Noodles

Romaine, sliced

Cucumber, sliced

Fresh Mint Leaves

Peanuts, chopped

Sriracha, for serving

2 Scallions,

Discard the top two thirds of the lemongrass as well as one inch at the bottom; peel off the tough outer layer and then smash with a meat mallet (or something heavy) and cut into 1” pieces that will be easy to remove later

Place the lemongrass in a bowl with the chicken and the rest of the ingredients for the marinade; mix until evenly coated and marinate for at least 2 hours up to overnight (the longer the better!)

Mix together the ingredients for the sauce and set aside.

Bring a pot of salted water to a boil. Boil the vermicelli noodles for ~5 mins (or according to package directions) then strain and rinse with cool water; assemble the noodle bowls with vermicelli, romaine, cucumber, carrot, mint.

Preheat a pan over medium high; remove large pieces of lemongrass and shallots from the chicken and drip off excess marinade; add 2 tsp oil and sear chicken 5-6 mins per side (10-12 mins total) until internal temp reaches 165F then remove from the pan

Slice the chicken and serve it on top of the noodle bowls with peanuts, and sauce on top; serve with sriracha and enjoy!

Serves 4 people