Miso Honey Chicken Spring Roll Bowls

Ditch the wrappers and dive into these Miso Honey Chicken Spring Roll Bowls! Rice noodle bowls are piled high with grilled miso-soy-honey marinated chicken, colorful veggies, and a savory homemade peanut sauce. It’s all the fresh, vibrant flavors you love from spring rolls, but in an easy, deconstructed bowl that’s perfect for a laid-back weeknight dinner. Plus, it’s super versatile – feel free to swap in your favorite protein or whatever fresh veggies you have on hand. Get ready for a delicious and satisfying meal that’ll become a regular in your rotation!

Let’s Make It!

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.

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.

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

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!