Sweet Sriracha Vermicelli Chicken Bowl for One

Get ready for a flavor explosion! This yummy vermicelli chicken bowl combines juicy chicken with sweet, tangy, spicy, and salty flavors and pairs it with crisp vegetables. It’s love at first bite! 

This bowl is very much like a Vietnamese summer roll in a bowl. We’re talking tender chicken that’s coated in a sticky-sweet sauce and finished off with a hit of heat from the sriracha. That is paired with plenty of fresh ingredients and crunchy peanuts for added texture and flavor. This meal happens to be gluten-free and the best part is that if you want to use this as a meal prep item, it reheats perfectly the next day. It’s essentially everything we could ever want in a bowl. And it only takes 20 minutes to make for an easy dinner for one.

vermicelli chicken bowl

Why this recipe works

Combining different flavors and textures in one meal is the way to go when it comes to meal prep and a fun fresh dinner option. And what could be more perfect than introducing a variety of flavors into your diet by putting them all in the same bowl? It’s the best way to get different nutrients without trying too hard. That’s why we are showing you how to make this amazing Sweet Sriracha Vermicelli Chicken Bowl at home. Let’s get started!

ingredients needed

Ingredients

To make this bowl you’ll need:

  • Boneless Chicken Thighs
  • Thin Vermicelli Rice Noodles
  • Lettuce Leaf
  • Cilantro
  • Carrot (julienned)
  • Cucumber (julienned)
  • Peanuts (chopped)
  • Vegetable Oil
  • Lime and fresh mint leaves (for garnish)

Ingredient Notes

Boneless Chicken Thigh: This recipe calls for chicken thighs based on the flavor profile of the meat. You can use chicken breast but it will change the taste of the meat slightly since its much leaner.

Rice Noodles: Thin Vermicelli noodles are a big star of this dish! We typically always find these at our Asian market without a problem. If you can’t find these near you please consider ordering them online. Rice noodles also keep this recipe gluten-free.

Coconut Aminos: We use coconut aminos in this recipe to keep it gluten-free. Coconut aminos are a dark-colored sauce that tastes similar to soy sauce. However, instead of being made from soy it is made with the sap of the coconut plant and fermented to make this delicious sauce.

Sriracha: We use sriracha in this recipe for a bit of heat but since it’s combined with honey in our marinade it’s not too spicy. Sriracha is a type of hot sauce most commonly used in Vietnamese and Thai cooking. It’s made from chili peppers, garlic, vinegar, salt, and sugar. 

equipment needed

  • Skillet
  • Knife
  • Cutting Board
  • Medium Bowl
  • Meal Prep Containers – optional

Tools You’ll Need

Laguiole by Hailingshan Qin Dynasty Series Chef Knife Pro Kitchen Knife 8 Inch Chef's knife High Carbon German Stainless Steel Sharp paring knife with Ergonomic Handle

BALLARINI Parma by HENCKELS 12-inch Nonstick Fry Pan, Made in Italy, Durable and Easy to clean
Extra Large Cutting Boards, Plastic Cutting Boards for Kitchen (Set of 3), Dark Grey
Vietnamese Rice Stick(vermicelli) Three Ladies Brand 2lbs

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How to make a Vermicelli Chicken Bowl for One

1

Step 1: Start by marinating the chicken

Start by marinating the chicken in a bowl with the chicken marinade combined: coconut aminos, sriracha, and honey for 10 minutes.

2

Step 2: Wash and prep your vegetables

Wash and prep your vegetables. Chop the lettuce and julienne carrots and cucumber. Set all cut vegetables aside.

3

Step 3: Prepare your spicy peanut sauce

Begin preparing your spicy peanut sauce. In a small bowl, combine the peanut butter, grated ginger, minced garlic, garlic chili sauce, coconut aminos, rice vinegar, and warm water. Add more water as needed to thin the sauce to desired consistency. Mix until evenly combined.

4

Step 4: Heat your skillet and add your oil

Once the chicken is finished marinating, heat a cast iron pan to medium heat and add 1 tablespoon of oil. 

5

Step 5: Add the marinated chicken

Once fully heated, add the marinated chicken and cover with lid.
 

6

Step 6: Cook the chicken

Cook the chicken 10 minutes on each side. Keep the lid on so your chicken doesn’t dry out.

7

Step 7: Boil your noodles

In a large pan, boil water for the noodles. Add your noodles and boil per package instructions. Our noodles were set to boil for 2 minutes, strain, and then rinse with cold water.

8

Step 8: Begin assembling Vermicelli Chicken Noodle Bowls

Begin assembling your vermicelli noodle bowls. Add the noodles, lettuce, cilantro, carrots, cucumber, and chicken.

9

Step 9: Add your toppings

Add chopped peanuts, lime wedges, and fresh mint leaves. Pour the sauce over and enjoy!

Let’s Get Cooking A Vermicelli Chicken Bowl

This Sweet Sriracha Vermicelli Bowl is a great way to get in your daily dose of fresh vegetables and is also a great meal prep option. You can also swap out the chicken for your favorite choice of protein such as fish or shrimp if you need a seafood option! It’s a great way to get in some extra nutrients while enjoying a new flavor. Now all that’s left to do is grab your bowl and dig in! Sweet Sriracha Vermicelli Chicken Bowl is served for an easy weeknight dinner!

Did you make this Single Serving Vermicelli Chicken Bowl? We want to see how it turned out! Tag us in your social media posts @thesolospoon and use #thesolospoon when you share!

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Vietnamese chicken noodle salad with peanut sauce.

Sweet Sriracha Vermicelli Chicken Bowl for One

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  • Author: The Solo Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1
  • Category: Dinner
  • Method: Stove
  • Cuisine: Asian

Description

This bowl is very much like a Vietnamese summer roll in a bowl. We’re talking tender chicken that’s coated in a sticky-sweet sauce and finished off with a hit of heat from the sriracha. That is paired with plenty of fresh ingredients and crunchy peanuts for added texture and flavor. It’s essentially everything we could ever want in a bowl. And it only takes 20 minutes to make an easy dinner for one.


Ingredients

Units

For the Bowls

  • 45 ounces Boneless Chicken Thighs
  • 3 ounces Thin Vermicelli Rice Noodles
  • 1 small Leaf Lettuce
  • Fresh Cilantro
  • 1 Small Carrot (julienned)
  • 1 Mini Cucumber (julienned)
  • 1/8 cup Peanuts (chopped)
  • 1 tablespoon Vegetable Oil
  • Lime (for garnish)
  • Fresh Mint Leaves (for garnish)

Marinade

  • 1/8 cup Coconut Aminos
  • 1 tablespoon Sriracha
  • 1 tablespoon Honey
  • 1 tablespoon Sesame Oil

Spicy Peanut Dipping Sauce

  • 1/4 cup Peanut Butter
  • 1 teaspoon Ginger Powder
  • 1 Garlic Clove (minced)
  • 1 tablespoon Garlic Chili Sauce
  • 1 1/2 tablespoons Coconut Aminos
  • 1 1/2 tablespoon Rice Vinegar
  • 1/4 cup Warm Water (or more to thin the sauce to desired consistency)

Instructions

  1. Start by marinating the chicken in a bowl with the marinade for 10 minutes.
  2. Wash and prep your vegetables. Chop the lettuce and julienne the carrots and cucumber. Set all veggie toppings aside.
  3. Begin preparing your spicy peanut sauce. In a small bowl, combine the peanut butter, grated ginger, minced garlic, garlic chili sauce, coconut aminos, rice vinegar, and warm water. Add more water as needed to thin the sauce to desired consistency. Mix until evenly combined.
  4. Once the chicken is finished marinating, heat a cast iron pan to medium heat and add 1 tablespoon of oil.
  5. Once fully heated, add chicken and cover with lid. Cook 10 minutes on each side. Keep the lid on so it doesn’t dry out the chicken.
  6. In a large pan, get water boiling for the noodles. Boil the noodles as per package instructions.
  7. Begin assembling your vermicelli noodle bowls. Add the noodles, lettuce, cilantro, carrots, cucumber, and chicken.
  8. Add chopped peanuts, lime wedges, and fresh mint leaves.
  9. Pour the sauce over and enjoy!

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