Peanut Chicken Spring Roll Bowl
What You Will Need
Ingredients
- 4 cups shredded romaine or cabbage
- 4 carrots, shredded
- 4 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup diced mango
- 2 Persian cucumbers, thinly sliced
- 1/3 cup pickled jalapeños
- 1/3 cup peanuts, chopped
- 4 oz. vermicelli rice noodles, cooked according to package instructions
- 1-2 cups cooked shredded chicken
- 1 avocado, chopped
- lime wedges, for serving
Dressing
- 1/2 cup creamy peanut butter
- 1/3 cup Lee Kum Kee Panda Brand Dipping Soy Sauce
- 1/4 cup Lee Kum Kee Pure Sesame Oil
- 1/4 cup Lee Kum Kee Seasoned Rice Vinegar
- 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tbsp. honey
- 3 Tbsp. lime juice
- 1 Tbsp. Lee Kum Kee Minced Ginger
- Lee Kum Kee Hoisin Sauce, for drizzling
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/Z7a5I39YG4o
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In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
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To make the peanut dressing. Combine all ingredients in a bowl and mix. Add water as needed to thin out.
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Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing and Lee Kum Kee Hoisin Sauce. Serve with lime wedges and enjoy!
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