🍽️

Deconstructed Chicken Spring Rolls with Peanut Sauce

Course
Dinner
Servings

2

Tips & Tricks:

  • 🥗 If you would rather have chicken with this week's salad, buy and make extra chicken when making this dish. Be sure to adjust your grocery list!

Ingredients:

  • 4-6 oz rice noodles
  • 1 tbsp of sesame or olive oil
  • 1 carrot (or buy shredded)
  • 1 small bell pepper (any color)
  • 1/2 of an English cucumber
  • 10 Thai or regular basil leaves
  • 2 sprigs of fresh mint leaves
  • 1/2 lb chicken breast

Peanut Sauce

  • 1/4 cup smooth or crunchy peanut butter
  • 1/4 cup lite coconut milk, coconut water, or regular water
  • 1 1/2 tbsp hoisin sauce
  • 1 1/2 tbsp lime juice
  • 1 tsp brown sugar
  • 1 tbsp chili garlic sauce or sriracha (optional)
  • Salt or soy sauce to taste (or tamari for GF)

Directions:

  1. Cook Noodles
    1. Cook rice noodles according to package instructions.
    2. Drain and rinse with cold water.
    3. Drizzle sesame or olive oil over the noodles and toss to coat.
  2. Chicken (if you have a sous vide machine - find directions here)
    1. Cut chicken into 1/4 inch thick slices.
    2. Season chicken all over with salt and pepper, + any dried seasoning you want.
    3. Warm a pan over medium heat with a tablespoon of oil.
    4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
    5. Set aside and let cool.
  3. Veg Prep
    1. Peel and cut carrot into matchsticks
    2. Remove seeds, remove any thicker white pith, and slice into ¼-inch thick strips.
    3. Peel and cut cucumber into matchsticks.
    4. Chiffonade basil and mint [example].
  4. Peanut Sauce
    1. Whisk or blend all peanut sauce ingredients (except soy sauce) together.
    2. Taste and season with salt or soy sauce to taste. Soy sauce or more lime juice or water can also help with loosening the sauce, if needed/desired.
  5. Serve
    1. Place the noodles, carrot, bell pepper, and cucumber in a bowl.
    2. Drizzle enough peanut sauce over everything and toss to coat.
    3. Taste and toss with more sauce if desired.
    4. Serve topped with cooked chicken and basil and mint.