Peanut Chicken Spring Roll Bowls

Name: Peanut Chicken Spring Roll Bowls
Prep time: 40 min
Total time: 40 min
Cuisine: Asian, Thai
Ingredients: 60 g peanut butter, smooth; 200 ml coconut milk; 3 tsp Thai red curry paste; 2 tablespoons soy sauce; 600 g chicken breast; 1 drizzle of coconut oil; 1/2 pack rice stick noodles; 1 carrot, peeled into ribbons; 1 baby bok choy, thinly sliced; 1 telegraph cucumber, cut into batons; 3 tablespoons lime juice; 1 tablespoons fish sauce; 1 teaspoon brown sugar; 1.5 sweet chilli sauce; Avocado; 1 pinch of chilli flakes, optional

4 steps

Prep:40min

Updated at: Thu, 17 Aug 2023 10:32:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories639.9 kcal (32%)

Total Fat35.7 g (51%)

Carbs49.9 g (19%)

Sugars10.4 g (12%)

Protein32.1 g (64%)

Sodium1253.2 mg (63%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

In a bowl combine peanut butter, coconut milk, red curry paste and soy sauce. Stir to combine and set aside. Thinly slice avocado and set aside for serving.

Step 2

Pat chicken dry and slice into 1cm strips. Heat oil in a frypan on medium-high heat. Cook chicken tossing regularly until golden but not cooked through. Add peanut sauce mixture and cook a further 5 mins until sauce has thickened and chicken is cooked through. If sauce is too thick, add a splash of water.

Step 3

Bring 1L of water to boil in a kettle. Place noodles into a large enough bowl to fully cover them. Once kettle boiled, pour into noodles, stir, cover and leave for 8 mins until tender. Drain well and return to the pot with oil to prevent sticking. Cut in a few places to make them easier to eat.

Step 4

Peel carrot into ribbons, thinly slice bok choy and cut cucumber into batons. Add to bowl with noodles along with Thai dressing. Toss well to combine.