Rollitos de verano con pollo

Ingredientes

• 2 TBS Low-Sodium Soy Sauce
• 2 TBS Chili Crunch Hot Honey (– (substitute: regular honey))
• 2 tsp Garlic Powder
• 1 tsp Ground Ginger
• As needed Kosher Salt and Ground Black Pepper
• 1 Pound Boneless Skinless Chicken Thighs (- (substitute: boneless, skinless chicken breasts; adjust cook time))
• 12 whole Rice Paper Wrappers
• 2 Cups Thin Rice Vermicelli Noodles (– cooked, shocked, rinsed, and drained (SEE NOTES))
• 1 large Seedless Cucumber (– julienned)
• 2 medium Carrots (– peeled and julienned)
• 1/4 Cup Cilantro Leaves (- chopped)
• 1/4 Cup Creamy Peanut Butter
• 2 TBS Low-Sodium Soy Sauce
• 1 1/2 scant TBS EACH: Fresh Lime Juice and Chili Crunch Hot Honey (– (substitute: regular honey))
• 1/4 tsp Garlic Powder
• 1-3 TBS HOT Water (– as needed to thin sauce)

Preparación

1. 1

   Marinate Chicken: To a medium bowl, add the soy sauce, honey, garlic powder, ground ginger, 1 teaspoon kosher salt, and heaping ¼ teaspoon pepper. Grab a whisk and vigorously stir the ingredients together. Next add the raw chicken and turn to coat in the marinade. Then set the bowl aside.

2. 2

   Cook Chicken: Line the basket with aluminum for easy clean up, if applicable. Then, preheat the air fryer to 400-degrees Fahrenheit. Remove the chicken from the marinade, letting the excess drip off, and arrange the chicken in a single layer in the air fryer basket. Place the chicken into the air fryer and cook, flipping halfway through, for 14-16 minutes or until cooked to an internal temperature of 160-degrees before resting and 165-degrees after resting. Remove the chicken from the air fryer and let rest for 2-3 minutes before slicing against the grain into generous pieces.

3. 3

   Meanwhile, Make the Peanut Sauce: Add all the ingredients to a small bowl and season with ¼ teaspoon salt and a couple generous pinches of black pepper. Grab a whisk and stir until smooth. Then add enough hot water, a splash at a time, to thin the sauce until it reaches your desirable consistency. Next, grab a spoon, taste the sauce, and adjust to suit your tastebuds. Then set the sauce aside.

4. 4

   Dip Rice Paper: Working with one rice paper sheet at a time, quickly submerge it in a shallow bowl of warm water – just long enough to slightly soften the sheet, about 1-2 seconds. Then shake off excess water and place the rice paper onto a clean, slightly damp work surface.

5. 5

   Assemble Vietnamese Summer Rolls: To the center, slightly towards the bottom third of the wrapper, add a small mound of cooked vermicelli noodles, arranging it in a log or rectangle shape, and leaving about 2-inches of blank space on each side. Top with some of the shredded cucumbers, carrots, a slice or two of chicken, and a little cilantro.

6. 6

   Roll Up Summer Rolls with Chicken: Starting at the bottom, roll the wrapper tightly up over the top of the noodles and chicken. Then fold the left and right side up and inward to close the package. Next, tightly roll the wrapper away from you to seal the ingredients inside. (Note: If the wrapper doesn’t feel soft, pliable, and easy to work with, just add a little water to the wrapper using your fingertips.

7. 7

   Serve Chicken Summer Rolls with Dipping Sauce: Slice the summer rolls in half on a bias or leave whole and serve with the peanut dipping sauce on the side. Enjoy!