Everything you love about a fresh spring roll – minus the rolling! These bowls are packed with pasture raised miso honey chicken, crisp veggies, herbs, and rice noodles, then drizzled with a delicious peanut sauce that brings it all together. It’s the perfect dinner for hot summer nights when you’re craving bright, refreshing flavors and trying to catch up on your veggie intake. Let's get into it!

INGREDIENTS

For the Miso-Honey Chicken – 

• 1-2 lbs. 1915 Farm Pasture Raised Boneless Chicken Thighs or Chicken Breast (adjust cooking time down)
• 2 Tbsp white miso paste
• 2 Tbsp soy sauce or tamari
• 1 Tbsp honey

For the Peanut Sauce – 

• 1/3 cup creamy natural peanut butter (if using more of a skippy type PB, you may need to add a splash of avocado oil to this)
  
• 1 1/2 Tbsp soy sauce
• 1-2 cloves of garlic, minced or grated
• 1 1/2 tsp honey
• 1 1/2 tsp Sriracha or Sambal Oelek 
• Juice of 1 lime
• *2-4 Tbsp water, only use as needed, after stirring to check consistency following lime juice. 

For the Bowls – 

• 8 oz. thin rice noodles (I used vermicelli), cooked according to package directions & rinsed after straining
• 2 cups very thinly sliced green cabbage
• 2 carrots, grated or julienned
• 1 large cucumber, cut into half-moons & seasoned lightly with salt
• 3 Tbsp fresh mint leaves, roughly chopped
• 3 Tbsp fresh cilantro, roughly chopped
• 2 green onions/scallions, thinly sliced (white and green parts)
• Lime wedges

INSTRUCTIONS

Marinate the Chicken – combine miso paste, soy sauce, and honey in a shallow baking dish. Remove chicken from packaging and season lightly with kosher salt. Add chicken to baking dish with marinade and toss to coat. Cover and refrigerate for 30 min or up to overnight. 

For the Peanut Sauce – combine all ingredients for the peanut sauce, making sure to stir after adding lime juice and only adding water as needed for consistency. I like it to be pourable for this recipe. Taste and adjust as needed. I often add a bit more spice or lime juice. Refrigerate until ready to use.

Cook the Chicken – preheat an outdoor grill to medium-high or 400°F. Once chicken is cooked through (I prefer 170°F internal temp for thighs), remove to a cutting board to rest 5 minutes before slicing. If cooking indoors, be aware that the honey in the marinade may char, so use a skillet that can handle that.

*You can also bake this at 400°F for 30-35 min until internal temp reaches 170°F. 

Assemble Bowls – in large shallow pasta bowls, first add a layer of rice noodles, a drizzle of peanut sauce, followed by the cabbage, carrots, cucumbers, mint, basil, cilantro, green onions, and sliced chicken thigh. Place lime wedges on the side for squeezing. Enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken – consider one of our subscription boxes (ships free in TX, reduced in other states). Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!