04/30/2026
NEW! Spring Roll Bowls with Lightened Up Peanut Sauce 😍 These bowls are the perfect combo of sweet & savory, crunchy and delicious. If I could bottle the chicken marinade up and sell it, I would 😂 SO GOOD!
Makes 4 bowls:
6 boneless, skinless chicken thighs
1 package vermicelli rice noodles
1 large cucumber, sliced
1 cup matchstick carrots
1 cup shredded purple cabbage
1/3 cup chopped green onions
1/3 cup chopped cilantro, for serving
1/4 cup Thai basil, for serving
1/4 cup crushed peanuts, for serving
Lime wedges, for serving
Chicken marinade:
1/2 cup coconut aminos
1 tbsp olive oil
2 cloves minced garlic
1 tsp dijon mustard
1 tsp onion powder
1 tsp hot sauce
1/2 tsp crushed red pepper
1/2 tsp salt
Peanut sauce:
1/4 cup natural creamy peanut butter
1/4 cup PB2 powdered peanut butter
1/2 tsp ground ginger
1 tablespoon hot honey + more if you like it sweeter
1/4 cup coconut aminos
1 tsp rice vinegar
1 tsp toasted sesame oil
1/4 tsp salt
2 tbsp hot water (+ more if needed to thin it out)
Preheat oven to 425. Line a baking sheet with foil or parchment paper.
Combine the chicken marinade ingredients in a bowl using a whisk. Add the chicken thighs to a bowl or dish and pour the marinade over. Toss so all sides are coated. Let them sit for 15 minutes (up to overnight). When ready to bake, take the chicken thighs out of the marinade and lay them spaced apart on the baking sheet. Bake for 20-25 minutes or until golden brown and they reach 165 degrees internal temp. *You can also grill the thighs for 6-8 minutes on each side if preferred! Or air fry at 400 for 15 mins flipping halfway!
While the thighs are baking, combine the peanut sauce ingredients in a bowl. Add a little hot water at a time while whisking until its saucey but not too runny. Set aside until ready to serve.
Make your vermacelli noodles and slice your veggies.
When the chicken is done cooking, slice it up. Assemble your bowls with some of the rice noodles, cucumbers, carrots, cabbage, and sliced chicken. Top with chopped green onions, cilantro, Thai basil, crushed peanuts, a squeeze of lime, and a drizzle of the peanut sauce. Enjoy!
