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A vibrant bowl with satay chicken, rice noodles, shredded carrots, cucumber, and red cabbage drizzled with peanut sauce.

Chicken Satay Spring Roll Bowls

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 500 g chicken breast, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp hone y
  • 200 g dried rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 cup shredded red cabbage
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 1/2 cup creamy peanut butter
  • 1 tbsp srirach a
  • 1 tbsp grated fresh ginger
  • 1/4 cup crushed peanuts
  • 1 lime , cut into wedges

Method
 

  1. In a medium bowl, whisk together soy sauce, lime juice, turmeric, cumin, coriander, and honey; add chicken and marinate for 15 minutes.
  2. Prepare rice vermicelli by soaking in hot water per package instructions until tender, then drain and rinse with cold water.
  3. To make the sauce, combine peanut butter, sriracha, ginger, and additional lime juice, whisking in warm water until a smooth, pourable consistency is achieved.
  4. Heat a non-stick skillet over medium-high heat and cook the marinated chicken for 6-8 minutes until the internal temperature reaches 74C (165F).
  5. Divide the cooked vermicelli among four bowls.
  6. Arrange carrots, cucumber, and red cabbage over the noodles.
  7. Top with cooked chicken and drizzle generously with the peanut sauce.
  8. Garnish with cilantro, mint, crushed peanuts, and lime wedges before serving.