Description
These Chili Crisp Chicken Bowls are a vibrant and flavorful dish combining tender, spiced chicken thighs seared to a golden brown and served over nutritious brown rice. The bowls are topped with a refreshing cucumber salad tossed in Sichuan chili crisp, rice vinegar, and fresh herbs like cilantro, Thai basil, and mint, creating an enticing balance of spicy, savory, and fresh flavors perfect for a quick and satisfying meal.
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
For Serving
- 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, pinch of kosher salt, black pepper, 2 tablespoons of Sichuan chili crisp, rice vinegar, and chopped cilantro, Thai basil, and mint. Stir well to combine and set aside to let flavors meld.
- Season the chicken: Pat the chicken thighs dry and season both sides evenly with 2 tablespoons of Fly By Jing Mala Spice Mix and 1 teaspoon kosher salt to infuse the meat with bold spice.
- Heat the pan: Place a large skillet over medium-high heat and add 2 tablespoons of avocado oil, allowing it to heat until shimmering but not smoking.
- Cook the chicken: Add the seasoned chicken thighs to the hot skillet and sear for 3 to 4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Rest the chicken: Remove the skillet from heat and transfer the chicken to a plate. Let it rest for a few minutes to allow juices to redistribute for maximum tenderness.
- Slice the chicken: Using a sharp knife, slice the rested chicken thighs into thin strips or bite-sized pieces for easy eating.
- Assemble the bowls: Place a serving of prepared brown rice at the base of each bowl. Top with sliced chicken, then generously spoon the cucumber salad over the chicken. Garnish with extra fresh herbs, additional Sichuan chili crisp, and lime wedges on the side.
- Serve and enjoy: Serve the bowls immediately while hot, offering the lime wedges to squeeze over for a fresh citrus kick that complements the spicy and savory flavors perfectly.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- To make this recipe gluten-free, verify that chili crisp and mala spice mix do not contain gluten.
- Adjust the amount of chili crisp to control the spice level based on your preference.
- Brown rice can be substituted with white rice, quinoa, or cauliflower rice for variation.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken gently in a skillet to maintain moisture and crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
