For the peanut chicken :

• 6 boneless thighs Ferme des Voltigeurs
• 1/4 cup of creamy peanut butter
• 2 tbsp of neutral oil
• 2 tbsp of tamari sauce
• 1 tbsp of chili garlic sauce

For the dressing:

• Juice from 1 lime
• 1/4 cup of peanut butter
• 2 tbsp of water
• 2 tbsp of maple syrup
• Salt and pepper

For bowls:

• 4 servings (37.5 g each) of rice vermicelli
• 2 cups chopped lettuce
• 1 cup red cabbage
• 1 sliced avocado
• 1 sliced Lebanese cucumber
• 1 mango, peeled and cut into strips
• 1 green onion, sliced, for garnish
• 1/2 cup fresh herbs (basil, cilantro, and mint), for garnish

• Preheat oven to 400°F, position rack in center and line baking plate with parchment paper or reusable nonstick sheet.
• In a bowl, mix all ingredients for the peanut chicken together. Stir well to coat the chicken with the sauce.
• Place the chicken on the baking sheet and bake for 20 minutes, or until the chicken is cooked through. Remove from the oven, roughly chop and set aside.
• Bring a pot of water to a boil. Add the rice vermicelli, remove from the heat, then let stand for 3 to 4 minutes. Drain and set aside.
• In a small bowl, combine all the ingredients “for the dressing.”
• Top vermicelli bowls with rice, lettuce, cabbage, avocado, cucumber and mango. Add the chicken, then garnish with the green onion and fresh herbs and serve with the dressing.