Honey Sesame Chicken Spring Rolls with Homemade Peanut Sauce
Special shout out to Middle Tennessee State University dietetic student, Yuliia Milai, for creating this delicious recipe! It was so fun to collaborate with senior dietetic students from my alma mater. Thank you, Yuliia!
These chicken spring rolls are the perfect way to sneak some veggies in if you aren’t a huge salad/vegetable person. Crisp, fresh vegetables and honey sesame chicken are rolled into a rice paper sheet and paired with a delicious homemade peanut sauce. Yum!
Honey Sesame Chicken
Soaked and glazed in a homemade honey-ginger marinade and topped with sesame seeds, this honey-sesame chicken takes center stage in these fresh spring rolls!
Let’s get started!
Honey Sesame Chicken Spring Rolls with Homemade Peanut Sauce
Ingredients
For chicken:
2 boneless, skinless chicken breasts
⅓ cup low-sodium soy sauce
¼ cup honey
1 ½ teaspoon ginger, freshly graded
1 teaspoon garlic, freshly graded
2 tablespoons pure vegetable oil
Freshly squeezed lemon juice (½ lemon)
Sesame seeds, for topping
1 resealable gallon plastic bag
For spring rolls:
2 cups shredded lettuce
2 small cucumbers sliced into strips
1 whole carrot, peeled and sliced into strips
1 avocado, peeled, seeded, & thinly sliced
¼ cup chopped fresh cilantro
8 rice paper sheets
For peanut sauce:
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
2 garlic cloves, pressed or minced
2-4 tablespoons warm water
Instructions
For chicken:
Cut the chicken breasts into strips.
In a bowl, whisk together the soy sauce, ginger, garlic, honey, vegetable oil, and lemon juice.
Place the chicken in a resealable plastic bag and pour the marinade over the chicken. Place in the refrigerator for 1 hour. Flip the bag after 30 minutes so the marinade can be evenly distributed over all sides of the chicken.
Heat a large skillet over high-medium heat. Place the chicken into the skillet and cook for about 10 minutes or until it's fully cooked and reaches an internal temperature of 165𝇈F. Transfer the chicken to a plate.
Pour marinade into the skillet and let it boil until the marinade turns into a thick glaze.
Add the chicken back to the skillet and mix it with glaze.
Sprinkle chicken with sesame seeds (optional).
For spring rolls:
Prepare spring roll vegetables in advance, place them in separate bowls, and set aside.
Fill a shallow pan with an inch of hot water. Place one rice paper sheet in the water at a time and let it rest for about 10 seconds.
Carefully lay the rice paper sheet on a cutting board. Fill the lower third of the rice paper with shredded lettuce, 2-3 strips of chicken, a few slices of avocado, cucumbers, carrots, and sprinkle with cilantro.
Roll the rice paper halfway, fold both sides towards the center, and carefully finish rolling up your spring roll.
For peanut sauce:
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and garlic.
Wisk in 1 tbsp of water at a time until desired consistency is reached. Enjoy with spring rolls!