A recipe for peanut chicken spring roll bowls, inspired by @healthygirlkitchen, featuring a creamy peanut dressing, vermicelli noodles, fresh vegetables, and pan-seared chicken.
1. Mix together the ingredients for the dressing and set aside (if dressing looks thick you can add a little more water).
2. Boil vermicelli noodles according to package directions then rinse in cool water and toss with olive oil to prevent them from sticking.
3. Split the noodles into two bowls and add the romaine, red bell pepper, cabbage, carrot, and cucumber.
4. Pound chicken ~1/2” thick and season both sides with salt and pepper; pan sear in olive oil over medium heat for 5-6 mins per side until internal temp reaches 165F, then let rest for 5 mins and slice into bite size pieces.
5. Serve the chicken on the spring roll bowls and top with dressing, peanuts, and basil - enjoy!
