Teriyaki Chicken Spring Roll Bowl

Close up of teriyaki chicken in a spring roll bowl.

5 from 1 vote

Teriyaki Chicken Spring Roll Bowl

This Teriyaki Chicken Spring Roll Bowl is a fresh, filling meal that's packed with protein and colour. Family friendly and so delicious!

Prep Time35

Cook Time15

Total Time50

Course: Main Course

Cuisine: American

Keyword: Bowls

Servings:

Ingredients

For the chicken:

1.5 lbs chicken thighs boneless, skinless
½ cup teriyaki sauce look for a lower sugar optionor homemade below
¼ cup reduced sodium soy sauce
1 teaspoon sriracha

For the sauce:

¼ cup rice vinegar
2 cloves garlic pressed
Juice of 2 limes
1-2 tablespoon honey
2 tablespoon reduced sodium soy sauce
¼ cup vegetable oil or neutral oil of choice
2 tablespoon hoisin sauce
½ teaspoon sriracha

For the bowls:

7 ounces rice noodles cooked according to package instructions ( I soak mine in boiling water)
½ of one green cabbage about 3 cups
5 persian cucumbers julienned
2 carrots julienned
1 bunch green onions thinly sliced
1 red bell pepper thinly sliced
Serrano pepper thinly sliced (optional)
⅓ cup each cilantro thai basil, mint, finely chopped and mixed together
⅓ cup chopped peanuts
3 tablespoon sesame seeds

Instructions

Make the chicken:

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.

Assemble bowls:

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

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