Description
Chili Crisp Chicken Bowls offer a vibrant and flavorful meal featuring tender, spice-rubbed chicken thighs served over brown rice and topped with a refreshing cucumber salad and the bold heat of Sichuan chili crisp. This quick and easy recipe balances spicy, savory, and fresh flavors in just 20 minutes.
Ingredients
Scale
For the Cucumber Salad
- 3 Persian or mini cucumbers, thinly sliced
- 3 green onions, thinly sliced
- 2 tbsp toasted sesame seeds
- Pinch of kosher salt
- Pinch of black pepper
- 2 tbsp Fly By Jing Sichuan Chili Crisp (plus more for serving)
- 2 tbsp rice vinegar
- 2 tbsp loosely chopped cilantro (plus more for serving)
- 2 tbsp loosely chopped Thai basil (plus more for serving)
- 1 tbsp loosely chopped mint (plus more for serving)
For the Chicken
- 1 lb boneless skinless chicken thighs, trimmed of excess fat
- 2 tbsp Fly By Jing Mala Spice Mix
- 1 tsp kosher salt
- 2 tbsp avocado oil
To Serve
- Prepared brown rice
- Lime wedges
Instructions
- Prepare the cucumber salad: In a medium-sized bowl, combine the thinly sliced cucumbers, green onions, toasted sesame seeds, a pinch of kosher salt, black pepper, 2 tablespoons of Sichuan chili crisp, rice vinegar, and the chopped cilantro, Thai basil, and mint. Stir well to mix all flavors, then set aside to marinate.
- Season the chicken: Pat the chicken thighs dry and season both sides with Fly By Jing Mala Spice Mix and kosher salt evenly.
- Heat the oil: Place a large skillet over medium-high heat and add avocado oil. Allow the oil to heat thoroughly before adding the chicken.
- Cook the chicken: Add the chicken thighs to the hot skillet and cook for 3-4 minutes per side until they develop a golden brown crust and are cooked through internally.
- Rest the chicken: Remove the skillet from heat and let the chicken rest for a few minutes to allow juices to redistribute, ensuring moist meat.
- Slice and assemble: Slice the rested chicken into strips and place on bowls filled with prepared brown rice.
- Add toppings: Generously top the chicken and rice with the prepared cucumber salad, extra chopped herbs, additional Sichuan chili crisp for added heat, and lime wedges for squeezing over the dish.
- Serve and enjoy: Serve the chili crisp chicken bowls hot, savoring the perfect balance of spicy, savory, and refreshing elements in every bite.
Notes
- For a milder dish, reduce the amount of Sichuan chili crisp.
- Use jasmine rice instead of brown rice if preferred for a softer texture.
- Chicken breast can be used as a leaner alternative to thighs but may cook faster.
- Leftover chicken and salad can be stored separately in the refrigerator for up to 2 days.
- Add a fried egg on top for extra protein and richness.
