Chicken Spring Roll Bowls

Ingredients

• 1 lb boneless, skinless chicken breast, sliced thinly
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 bell pepper, sliced
• 1 cup shredded carrots
• 2 cups shredded cabbage
• 2 cups cooked rice noodles or brown rice
• 1 cup fresh herbs (basil, cilantro, mint)
• 1 avocado, sliced
• 1/4 cup chopped peanuts (optional)
• 1 lime, cut into wedges
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon chili sauce (optional, for heat)
• Water, as needed to thin

Instructions

1. In a bowl, combine the sliced chicken breast, soy sauce, sesame oil, minced garlic, and grated ginger. Allow it to marinate for at least 15 minutes.
2. Heat a large skillet or wok over medium heat. Add the marinated chicken and cook for about 5-7 minutes, until fully cooked. Remove chicken and set aside.
3. In the same skillet, add the bell pepper, shredded carrots, and cabbage. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Return the cooked chicken to the skillet and toss everything together. Cook for an additional 2 minutes to heat through.
5. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and chili sauce. Gradually add water until the sauce reaches desired consistency.
6. In serving bowls, layer the cooked rice noodles or brown rice as a base. Top with the chicken and vegetable stir-fry mixture, fresh herbs, sliced avocado, and chopped peanuts.
7. Drizzle the homemade spring roll sauce over each bowl and serve with lime wedges.