Chicken Spring Roll Bowls
with Crunchy Veggies & Hoisin-Almond Sauce
Cooking time
30 minutes
Servings
4
Calories
450 /serving
Everything the family loves about Vietnamese-style spring rolls, but in a bowl! This bountiful dish is packed with bright colours, crisp veggies and rice vermicelli, ready to dip into a sweet-tangy-umami sauce that mixes almond butter, ponzu and hoisin. Torn mint leaves add a fragrant freshness that complements the savoury chicken thighs and contrasts with the lingering richness of the sauce. For an interactive dinner, let the little ones decorate their own bowls.
We will send you:
- 8 Chicken thighs
- 300g Carrots (orange or multicoloured)
- 2 Cucumbers
- 1 Bunch of mint
- 60ml Ponzu lime sauce
- 30g Almond butter
- 225g Rice vermicelli
- 90ml Hoisin sauce
- 150g Shredded green cabbage
Contains: Sesame, Soy, Almonds, Wheat
You will need:
Large pot
Strainer
Oil
Salt & pepper (S&P)
Grater
Grill pan (or large pan, non-stick if possible)
Total Fat
9 g
Saturated Fat
2 g
Sodium
1040 mg
Total Carb
70 g
Sugars
13 g
Protein
24 g
Fibre
5 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Halve the cucumbers lengthwise; thinly slice on an angle. Grate the carrots. Pick the mint leaves off the stems. In a medium bowl, combine the cabbage, ¼ of the ponzu, a drizzle of oil and S&P.
Cook the chicken
In a grill pan (or large pan, non-stick if possible), heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel. In a large bowl, combine the chicken*, ¼ of the hoisin, a drizzle of oil and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a plate.
Make the sauce
Meanwhile, in a second medium bowl, combine the almond butter and 2 tbsp water. Add the remaining hoisin and ponzu; stir well.
Boil the vermicelli
Add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
Plate your dish
Divide the vermicelli between your bowls. Top with the cabbage, carrots, cucumbers and chicken. Garnish with the mint (tear before adding). Serve the sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
