This Teriyaki Chicken Spring Roll Bowl is a fresh, filling meal that's packed with protein and colour. Family friendly and so delicious!
Fresh spring rolls are one of my favourite meals in the summer because they're easy, light and so refreshing for summer. These teriyaki chicken bowls are inspired by these fresh rolls, and I like to think of them as a "spring roll in a bowl".
We start with a base of rice noodles and add delicious, grilled teriyaki chicken, tons of veggies, and peanuts, sesame and a sauce to finish. This isn't meant to be an authentic recipe by any means, but a way to enjoy those same delicious in flavors meal prep friendly bowl.
If you like this recipe, definitely check out my spring roll salad and teriyaki salmon bowl next!
Why This Recipe Is Dietitian Approved
- Fresh, light but filling summer meal. This is the best meal that's packed with fresh summer flavors and satiating protein.
- Colourful. These teriyaki chicken bowls have so many fresh veggies and herbs, providing a variety of nutrients to nourish your body.
- No oven required. All you need is a grill!
Ingredients
Chicken thighs. I like using boneless skinless chicken thighs in the recipe because they tend to be more flavourful and always taste great grilled, however chicken breast will work as well.
Teriyaki sauce. Look for a lower sugar teriyaki sauce option such as this one to help minimize added sugar.
Soy sauce. Look for a reduced sodium option to help minimize added salt. I recommend Kikkoman low sodium.
Sriracha. For a little spice!
Rice noodles. Vermicelli noodles are traditionally used innside fresh spring rolls so they are our base of choice in these bowls (plus they're gluten-free).
Veggies. We use green cabbage, persian cucumbers, carrots, green onions, and red bell pepper to add a variety of nutrients, fibre and colour.
Fresh herbs. I use three for the freshest flavour: cilantro, thai basil, mint .
Sesame seeds and chopped peanuts. For sprinkling, healthy fats and crunch!
Easy spring roll sauce. We combine rice vinegar, lime juice, soy sauce, garlic, honey, olive oil, hoisin, and sriracha for the perfect salty, tangy and slightly sweet sauce.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Marinate the chicken- To a large bowl add the chicken thighs, teriyaki sauce, soy sauce and sriracha. Cover and place in the fridge for at least 30 minutes (ideally 2-3 hours).
- Cook your chicken on the grill, stove or in the air fryer. See recipe card for details on each method.
- Make the sauce by whisking together rice vinegar, garlic, lime juice, honey, soy sauce, vegetable oil, hoisin sauce and sriracha.
- In a large bowl combine the cooked rice noodles, chopped green cabbage and ¼ of the sauce. Toss to combine.
- When you are ready to serve, add rice noodle mixture to a bowl and top with cucumbers, carrots, green onions, bell pepper.
Substitutions and Variations
To make gluten-free: replace the soy sauce with coconut aminos or tamari sauce.
To make dairy-free: this recipe is naturally dairy-free.
To make nut-free: omit the peanuts.
Equipment
- BBQ
- Mixing bowl
Storage
For best results I recommend storing the noodles, toppings, chicken and sauce separately. To make it easier and cut down on fridge space, I typically use glass containers and have 1 containing the noodles/cabbage, 1 for the chicken and one for all the toppings.
The chicken will stay fresh in the fridge for up to 3 days and everything else will stay fresh for up to 5 days.
Top Tips for Success
Make serving a breeze! I like to set the toppings up as a buffet so everyone can create their own bowls according to their tastes.
Frequently Asked Questions
Yes. I recommend pounding the chicken so it is one even thickness to help reduce cook time. But otherwise, the recipe can proceed as written.
Yes! Rice or quinoa would work well.
More Easy and Healthy Recipes
If you liked these spring roll teriyaki chicken bowls, try these next:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these grilled boneless chicken thighs, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Teriyaki Chicken Spring Roll Bowl
Ingredients
For the chicken:
- 1.5 lbs chicken thighs boneless, skinless
- ½ cup teriyaki sauce look for a lower sugar optionor homemade below
- ¼ cup reduced sodium soy sauce
- 1 teaspoon sriracha
For the sauce:
- ¼ cup rice vinegar
- 2 cloves garlic pressed
- Juice of 2 limes
- 1-2 tablespoon honey
- 2 tablespoon reduced sodium soy sauce
- ¼ cup vegetable oil or neutral oil of choice
- 2 tablespoon hoisin sauce
- ½ teaspoon sriracha
For the bowls:
- 7 ounces rice noodles cooked according to package instructions ( I soak mine in boiling water)
- ½ of one green cabbage about 3 cups
- 5 persian cucumbers julienned
- 2 carrots julienned
- 1 bunch green onions thinly sliced
- 1 red bell pepper thinly sliced
- Serrano pepper thinly sliced (optional)
- ⅓ cup each cilantro thai basil, mint, finely chopped and mixed together
- ⅓ cup chopped peanuts
- 3 tablespoon sesame seeds
Instructions
Make the chicken:
- Marinate the chicken. To a large bowl add the chicken thighs, teriyaki sauce, soy sauce and sriracha. Cover and place in the fridge for at least 30 minutes (ideally 2-3 hours)
- Cook the chicken according to your method of choice:GRILL: preheat the grill to medium-high heat, add chicken to the grill and cook turning occasionally until chicken is completely cooked through. STOVE: heat a large pan over medium-high heat. Once hot, add chicken and cook for about 3-5 minutes per side. AIR FRYER: preheat the air fryer to 400F and arrange chicken in a single layer in the basket of the air fryer. Cook for 15-20 minutes, flipping halfway through (chicken is fully cooked when it reaches an internal temperature of 165F). Once cooked, allow to rest for a few minutes before slicing.
Assemble bowls:
- Make the sauce by whisking together rice vinegar, garlic, lime juice, honey, soy sauce, vegetable oil, hoisin sauce and sriracha.
- In a large bowl combine the cooked rice noodles, chopped green cabbage and ¼ of the sauce. Toss to combine.
- When you are ready to serve, add rice noodle mixture to a bowl and top with cucumbers, carrots, green onions, bell pepper.
- Top each bowl with sliced chicken, and sprinkle with herb serrano peppers, herb mixture, chopped peanuts and sesame seeds.
Nicole Addison says
The PERFECT weeknight summer meal! I hope you enjoy this one!