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Chili Crisp Chicken Bowls Recipe

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★★★★★

4.8 from 59 reviews

A vibrant and flavorful Chili Crisp Chicken Bowl featuring tender boneless skinless chicken thighs seasoned with mala spice mix, paired with a refreshing cucumber salad tossed in Sichuan chili crisp, herbs, and rice vinegar, served over wholesome brown rice for a balanced and satisfying meal.

Ingredients

Scale

Cucumber Salad

  • 2 cups Persian or Mini Cucumbers (can be substituted with English cucumbers)
  • 1/4 cup Green Onions (substitute with chives if unavailable)
  • 2 tablespoons Toasted Sesame Seeds (optional if allergies exist)
  • 1 teaspoon Kosher Salt (sea salt can be used as a substitute)
  • 1/2 teaspoon Black Pepper (white pepper can replace if desired)
  • 3 tablespoons Fly By Jing Sichuan Chili Crisp (use any chili oil for a milder version)
  • 1 tablespoon Rice Vinegar (apple cider vinegar is a potential alternative)
  • 1/4 cup Cilantro (can be swapped with parsley for a different flavor)
  • 1/4 cup Thai Basil (regular basil can substitute)
  • 1/4 cup Mint (omit if desired)

Chicken

  • 1 pound Boneless Skinless Chicken Thighs (chicken breast can be used for a leaner option)
  • 1 tablespoon Fly By Jing Mala Spice Mix (substitute with garlic powder, ginger powder, and chili powder)
  • 2 tablespoons Avocado Oil (olive oil can be used instead)

For Serving

  • 2 cups Prepared Brown Rice (substitute with quinoa for a protein-rich alternative)
  • 2 lime wedges (for garnish and added acidity)

Instructions

  1. Prepare the Cucumber Salad: In a medium bowl, combine sliced cucumbers, chopped green onions, toasted sesame seeds, kosher salt, black pepper, Sichuan chili crisp, rice vinegar, cilantro, Thai basil, and mint. Mix thoroughly to coat all ingredients evenly and set aside to allow flavors to meld.
  2. Cook the Chicken: Season the boneless skinless chicken thighs with the mala spice mix and a pinch of kosher salt. Heat avocado oil in a skillet over medium-high heat. Add the chicken thighs and cook for 3-4 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing to retain juices.
  3. Assemble the Bowls: In your favorite serving bowls, layer the prepared brown rice. Top with sliced chicken thighs and a generous scoop of the cucumber salad. Garnish with additional fresh herbs, extra chili crisp if desired, and a squeeze of fresh lime juice. Serve immediately for the best taste and texture.

Notes

  • Use fresh, high-quality ingredients for optimal flavor and freshness.
  • Allow the chicken to rest after cooking to keep it tender and juicy.
  • Adjust the level of spiciness by modifying the amount or type of chili oil used.
  • Substitute brown rice with quinoa for a higher protein alternative.
  • Omit mint in the cucumber salad if you prefer a milder herb flavor.

Keywords: Chili Crisp Chicken Bowls, Sichuan chili oil, mala spice chicken, cucumber salad, brown rice bowl, easy Asian inspired dinner

Find it online: https://cookwithlea.com/chili-crisp-chicken-bowls-recipe/