Description
Chili Crisp Chicken Bowls are a vibrant and flavorful meal featuring tender chicken thighs seasoned with Sichuan Mala spices, pan-seared to perfection, and served over brown rice. Topped with a refreshing cucumber salad tossed in Sichuan chili crisp, fresh herbs, and lime wedges, this dish offers a perfect balance of spicy, savory, and refreshing flavors in just 20 minutes.
Ingredients
Scale
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)
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
Serving
- Prepared brown rice
- Lime wedges
Instructions
- Prepare the cucumber salad: In a medium-sized bowl, combine the thinly sliced cucumbers and green onions with toasted sesame seeds, kosher salt, black pepper, Sichuan chili crisp, rice vinegar, and the chopped cilantro, Thai basil, and mint. Stir everything well to ensure the flavors meld together. Set aside to let the salad marinate and develop its refreshing taste.
- Season the chicken: Pat the chicken thighs dry and season both sides evenly with Fly By Jing Mala Spice Mix and kosher salt, ensuring flavorful coverage.
- Heat the skillet: Place a large skillet over medium-high heat and add avocado oil. Allow the oil to heat until shimmering but not smoking for an ideal sear.
- Cook the chicken: Add the seasoned chicken thighs to the hot skillet. Cook for 3 to 4 minutes on each side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Rest the chicken: Remove the chicken from the heat and let it rest for a few minutes to allow the juices to redistribute, ensuring moist, tender meat.
- Slice and assemble: Slice the rested chicken thighs and arrange them on bowls of prepared brown rice. Top with the prepared cucumber salad, additional herbs if desired, extra chili crisp, and garnish with lime wedges for squeezing.
- Serve and enjoy: Serve the bowls hot and enjoy the harmonious balance of spicy, savory, and refreshing flavors that make this dish delightful and easy to prepare.
Notes
- Use boneless skinless chicken thighs for tender and juicy meat, but chicken breasts can be substituted if preferred.
- Adjust the amount of Sichuan chili crisp to your spice tolerance; add more for a spicier kick or less for a milder flavor.
- This recipe works well with any cooked rice of your choice, although brown rice adds nuttiness and nutrition.
- To make this dish gluten-free, verify the chili crisp and spice mix are gluten-free.
- Leftover chicken can be stored in the refrigerator for up to 3 days and tastes great cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
