Fill your bowl with flavorful chicken, vermicelli noodles, fresh vegetables and a drizzle of homemade peanut sauce. Sriracha Chicken Vermicelli Bowls will be a hit at dinner tonight.
Sriracha Chicken Vermicelli Bowls
A creamy peanut sauce with a hint of heat drizzled over Sriracha Chicken Vermicelli Bowls adds so much flavor to chicken thighs, noodles and fresh vegetables.
The crunch of peanuts and fresh mint and cilantro add tons of texture and flavor to each vermicelli bowl.
I love that you can marinate, cook and slice the chicken, make the peanut sauce and prep all of the fresh vegetables, and even prepare the noodles ahead, and then just assemble the bowls when you are ready to eat!
The sriracha chicken marinade is just two ingredients. It doesn’t get much easier than that and it really adds so much flavor to the chicken!
And then there’s the vermicelli. Are you wondering, what is vermicelli? Vermicelli is a type of thin noodle from Asia. I used vermicelli rice noodles but you can prepare angel hair pasta or capellini if you prefer.
You can even prepare the vermicelli ahead and either serve it at room temperature or refresh the noodles under hot water before assembling the noodle bowls.
Sriracha Chicken Vermicelli Bowls are an easy dinner recipe that you can prep ahead and will also be great for lunch too!
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How to make a chicken vermicelli bowl
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Combine ½ cup soy sauce, sriracha and chicken in a bowl or ziplock food storage bag and marinate for 30 minutes.
- Meanwhile, in a small bowl, combine peanut butter, grated ginger, minced garlic, garlic chili sauce, 3 Tablespoons soy sauce, rice vinegar, and warm water, and whisk until smooth and blended. Add more water as needed to thin the sauce to desired consistency. Set aside.
- When the chicken has finished marinating, heat oil in a medium cast iron skillet over medium-high heat. Cook chicken until browned and cooked through, turning once, about 10 minutes. Chicken is done when an instant read thermometer reads 165F. Let the chicken rest for 10 minutes and then slice.
- To assemble the vermicelli noodle bowls, dividing evenly between four bowls, in each bowl arrange noodles, lettuce, carrots, cucumbers, jalapenos. Add sliced chicken, cilantro and lemon slices.
- Serve with the peanut sauce and peanuts.
Swirls of Flavor Recipe Tips
- The peanut sauce can be made ahead and kept refrigerated.
- Marinate and cook the chicken ahead and refrigerate until ready to assemble the vermicelli bowls.
- All of the fresh vegetables can be sliced ahead too!
Substitutions
- You can substitute boneless skinless chicken breasts for the boneless skinless chicken thighs
- The mint leaves can be chopped instead of in adding sprigs to the bowls
- Use just the cilantro leaves instead of the sprigs of cilantro
- If you like a bit of texture in your peanut sauce, substitute chunky peanut butter for the creamy peanut butter
- Substitute angel hair pasta for the vermicelli rice noodles
- You can also prepare capellini pasta in place of the vermicelli rice noodles
Equipment
Easy chicken recipes
Ingredients for sriracha chicken
- soy sauce
- sriracha
- boneless skinless chicken thighs
- creamy peanut butter
- ginger
- garlic cloves
- garlic chili sauce
- rice vinegar
- warm water
- oil
- vermicelli rice noodles
- lettuce
- carrots
- cucumber
- jalapenos
- cilantro
- peanuts
- lemon slices
- fresh mint
Sriracha Chicken Vermicelli Bowls
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Ingredients
Marinade and Chicken:
- ¼ cup soy sauce
- 2 tablespoons sriracha
- 1 pound boneless skinless chicken thighs
Spicy Peanut Sauce: makes 1 cup sauce
- ½ cup creamy peanut butter
- 1 Tablespoon grated ginger
- 2 cloves garlic minced
- 3 Tablespoons garlic chili sauce
- 3 Tablespoons soy sauce
- 3 Tablespoon rice vinegar
- ¼ cup warm water or more to thin the sauce to desired consistency
Noodle Bowls:
- 1 Tablespoon oil
- 8 ounces vermicelli rice noodles prepared according to package directions
- 4 cups shredded lettuce
- 2 large carrots peeled and cut into matchsticks
- 1 cucumber seeded and cut into matchsticks
- 2 jalapenos seeded and cut into matchsticks
- 1 cup cilantro sprigs or leaves
- ¼ cup peanuts
- Lemon slices and fresh mint leaves , optional
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Instructions
- Combine ½ cup soy sauce, sriracha and chicken in a bowl or ziplock food storage bag and marinate for 30 minutes.
- Meanwhile, in a small bowl, combine peanut butter, grated ginger, minced garlic, garlic chili sauce, 3 Tablespoons soy sauce, rice vinegar, and warm water, and whisk until smooth and blended. Add more water as needed to thin the sauce to desired consistency. Set aside.
- When the chicken has finished marinating, heat oil in a medium cast iron skillet over medium-high heat. Cook chicken until browned and cooked through, turning once, about 10 minutes. Chicken is done when an instant read thermometer reads 165F. Let the chicken rest for 10 minutes and then slice.
- To assemble the vermicelli noodle bowls, dividing evenly between four bowls, in each bowl arrange noodles, lettuce, carrots, cucumbers, jalapenos. Add sliced chicken, cilantro and, if desired, lemon slices and fresh mint.
- Serve with the peanut sauce and peanuts.
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