Miso Honey Chicken Spring Roll Bowls - Brocc Your Body

Miso Honey Chicken Spring Roll Bowls - Brocc Your Body

from broccyourbody.com
1 servings

Ingredients

  • 1 ½ lbsboneless, skinless chicken thighs
  • 2 tablespoonswhite miso paste
  • 2 tablespoonssoy sauce (low-sodium preferred)
  • 1 tablespoonhoney
  • ⅓ cupcreamy natural peanut butter (just peanuts + salt)
  • 2 tablespoonsavocado oil
  • 1 ½ tablespoonsoy sauce
  • 1 clovegarlic, minced
  • 1 ½ teaspoonshoney
  • 1 ½ teaspoonssriracha or sambal oelek
  • 1juice of
  • 2 tablespoonswater
  • 8 ozthin rice noodles, cooked according to package directions
  • 2 cupsvery thinly sliced green cabbage
  • 2carrots, grated or julienned
  • 1 largecucumber, cut into half-moons
  • 3 tablespoonsfresh mint leaves, roughly chopped
  • 3 tablespoonsfresh cilantro, roughly chopped
  • 2greens onion, thinly sliced
  • lime wedges

Directions

  1. 1

    In a medium bowl, whisk together the miso paste, soy sauce, and honey until smooth. Add the chicken thighs to the marinade, tossing to fully coat. Marinate in the refrigerator overnight.

  2. 2

    In a small bowl, whisk together the peanut butter, avocado oil, soy sauce, garlic, honey, Sriracha (or Sambal Oelek), lime juice, and 2 tablespoons of water. Add more water if needed to make the sauce pourable. Set aside.

  3. 3

    Preheat your grill (or a cast iron pan) to medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through and nicely charred. Let rest on a cutting board for 10 minutes before slicing into thin strips.

  4. 4

    While the chicken cooks and cools, boil the noodles, then drain and rinse them. Chop the vegetables and herbs.

  5. 5

    Divide the rice noodles among four serving bowls. Arrange the sliced chicken, shredded cabbage, grated carrots, and sliced cucumber on top. Drizzle generously with the peanut sauce. Garnish with mint, cilantro, green onions, and lime wedges. Enjoy!