Why You’ll Love This Recipe

Chili Crisp Chicken Bowls are a quick and flavorful weeknight meal, bringing together fresh, spicy, and savory flavors. The cucumber salad provides a refreshing crunch, while the seared chicken adds rich, tender protein. Topped with a zingy chili crisp and lime, this dish is a perfect balance of freshness and spice, making it a satisfying and delicious bowl of goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

For Serving:

Prepared brown rice
Lime wedges

Directions

Prepare the Cucumber Salad: In a medium-sized bowl, combine cucumbers, green onions, sesame seeds, salt, pepper, Sichuan chili crisp, rice vinegar, and chopped herbs. Stir well and set aside.
Prepare the Chicken: Season both sides of the chicken thighs with Mala Spice Mix and salt.
Sear the Chicken: Heat avocado oil in a large skillet over medium-high heat. Add the chicken and cook for about 3-4 minutes per side, until golden brown and cooked through. Remove from heat and let rest for a few minutes.
Assemble the Bowls: Slice the chicken and place it on a bowl of prepared brown rice. Top with cucumber salad, extra herbs, chili crisp, and lime wedges.
Serve and enjoy!

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Rice Alternatives: Swap brown rice with cauliflower rice or quinoa for a lower-carb option.
Spice Level: Adjust the chili crisp to your preferred spice level. Add more for extra heat!
Chicken Substitute: Try using boneless skinless chicken breasts or ground turkey for a leaner option.

Storage/Reheating

Store leftovers in the refrigerator for up to 3 days. To reheat, microwave the chicken and rice, then top with the fresh cucumber salad before serving. It’s best to keep the salad separate until ready to serve to maintain its crunch.

FAQs

1. Can I use a different kind of rice?

Yes, you can substitute the brown rice with any rice of your choice, including jasmine or white rice.

2. Is Fly By Jing Chili Crisp necessary for this recipe?

While it adds a unique flavor, you can substitute it with any other chili crisp or hot sauce if unavailable.

3. Can I use chicken breast instead of thighs?

Yes, chicken breast works too, though it may be less tender. Cook it a little longer, about 5-6 minutes per side.

4. Can I make this recipe ahead of time?

The chicken and rice can be prepared ahead of time, but the cucumber salad is best made fresh to maintain its crispness.

5. Can I use a different oil for cooking the chicken?

Yes, avocado oil is ideal for its high smoke point, but olive oil or coconut oil are good alternatives.

6. How can I make this recipe more kid-friendly?

Reduce the chili crisp and spice levels, or omit it entirely for a milder version.

7. What other vegetables can I add to the bowl?

You can add vegetables like shredded carrots, bell peppers, or even edamame for added texture and nutrients.

8. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chili crisp and rice vinegar.

9. Can I use a different protein besides chicken?

Yes, you can substitute with shrimp, tofu, or beef depending on your preference.

10. How do I make this recipe spicier?

Increase the amount of chili crisp or add a pinch of red pepper flakes to the cucumber salad or chicken.

Conclusion

Chili Crisp Chicken Bowls are a quick and satisfying meal that combines fresh, bold flavors. With a spicy kick from the chili crisp and the refreshing cucumber salad, this recipe is perfect for any weeknight. It’s easy to customize, and with the addition of fresh herbs, you’ll enjoy a vibrant and delicious dish every time.

Chili Crisp Chicken Bowls

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Author: sara
Total Time: 20 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

These Chili Crisp Chicken Bowls are the perfect weeknight meal, bursting with spicy, savory, and fresh flavors. Featuring seared chicken thighs, a refreshing cucumber salad, and a zingy chili crisp, this recipe is a satisfying and customizable dish. Whether you prefer a little extra spice or a milder flavor, this bowl is sure to impress!

Instructions

1. Prepare the Cucumber Salad

In a medium-sized bowl, combine cucumbers, green onions, sesame seeds, salt, pepper, Sichuan chili crisp, rice vinegar, and chopped herbs. Stir well and set aside.

2. Prepare the Chicken

Season both sides of the chicken thighs with Mala Spice Mix and salt.

3. Sear the Chicken

Heat avocado oil in a large skillet over medium-high heat.
Add the chicken and cook for 3-4 minutes per side until golden brown and cooked through.
Remove from heat and let rest for a few minutes.

4. Assemble the Bowls

Slice the chicken and place it on a bowl of prepared brown rice.
Top with cucumber salad, extra herbs, chili crisp, and lime wedges.

5. Serve and Enjoy!

Serve hot and enjoy the perfect balance of spicy, savory, and refreshing flavors.

Notes

Rice Alternatives: Swap brown rice for cauliflower rice or quinoa for a lower-carb option.
Spice Level: Adjust the amount of chili crisp to your preferred heat level. Add more for an extra kick!
Chicken Substitute: Use boneless skinless chicken breasts or ground turkey for a leaner alternative.
Additional Vegetables: Add shredded carrots, bell peppers, or edamame for more crunch and nutrients.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner, Bowl Meals
Method: Searing, Assembling
Cuisine: Asian-Inspired

Nutrition

Calories: ~400 kcal per serving