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Chicken Satay Spring Roll Bowls
Donna

Chicken Satay Spring Roll Bowls

Chicken Satay Spring Roll Bowls bring together bold Southeast Asian flavor, creamy peanut sauce, crisp vegetables, and juicy marinated chicken in one colorful, satisfying bowl. Fresh, vibrant, and perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Cuisine: Southeast Asian
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 ½ lbs boneless skinless chicken breasts
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons lime juice
  • ½ cup coconut milk
  • 1 teaspoon turmeric
  • 1 tablespoon honey
  • 8 oz rice noodles or 2 cups jasmine rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumbers
  • 1 cup shredded red cabbage
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro
  • ¼ cup crushed peanuts
  • ½ cup peanut butter
  • 1 tablespoon soy sauce (for sauce)
  • 1 tablespoon lime juice (for sauce)
  • ¼ cup coconut milk (for sauce)
  • 1 teaspoon honey (for sauce)
  • Warm water as needed to thin sauce

Equipment

  • sturdy pan or grill
  • pot for rice or noodles
  • Mixing bowls

Method
 

Instructions
  1. In a bowl, combine soy sauce, garlic, ginger, lime juice, coconut milk, turmeric, and honey.
  2. Add chicken and coat thoroughly. Marinate for at least 30 minutes.
  3. Cook rice noodles or jasmine rice according to package instructions and set aside.
  4. Grill, bake, or pan-sear the marinated chicken until fully cooked and lightly charred.
  5. Let chicken rest, then slice into strips.
  6. In a separate bowl, whisk peanut butter, soy sauce, lime juice, coconut milk, honey, and warm water until smooth.
  7. Assemble bowls with noodles or rice as the base.
  8. Add sliced chicken on top.
  9. Layer shredded carrots, cucumbers, red cabbage, mint, and cilantro.
  10. Drizzle generously with peanut satay sauce.
  11. Sprinkle crushed peanuts over the top and finish with fresh lime if desired.