Description
Chili Crisp Chicken Bowls are a vibrant and flavorful dish featuring tender, spice-rubbed chicken thighs seared to golden perfection, served over nutritious brown rice and topped with a refreshing cucumber salad tossed with Sichuan chili crisp, fresh herbs, and toasted sesame seeds. This meal combines a delightful balance of spicy, savory, and herbaceous flavors for a quick and satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 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
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)
To Serve
- Prepared brown rice
- Lime wedges
Instructions
- Prepare Cucumber Salad: In a medium-sized bowl, combine the thinly sliced cucumbers, green onions, toasted sesame seeds, a pinch of kosher salt and black pepper, Sichuan chili crisp, rice vinegar, and chopped cilantro, Thai basil, and mint. Stir well to mix all flavors and set aside to allow the salad to marinate.
- Season Chicken: Pat the chicken thighs dry with paper towels, then season both sides evenly with the Fly By Jing Mala Spice Mix and kosher salt to infuse them with bold spice.
- Heat Oil: Place a large skillet over medium-high heat and add the avocado oil. Allow the oil to heat until shimmering but not smoking.
- Cook 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 Chicken: Remove the chicken from the skillet and let it rest for a few minutes to redistribute the juices and maintain tenderness.
- Slice Chicken: Slice the rested chicken into strips or bite-sized pieces, depending on preference.
- Assemble Bowls: Place a serving of prepared brown rice in each bowl. Top with sliced chicken and generously spoon over the cucumber salad. Garnish with extra fresh herbs and an additional drizzle of Sichuan chili crisp for added heat.
- Serve: Add lime wedges on the side for squeezing over the bowl just before eating. Serve the bowls hot for the best flavor experience and enjoy the perfect harmony of spicy, savory, and refreshing tastes.
Notes
- For a gluten-free version, ensure the Sichuan chili crisp and mala spice mix are certified gluten-free.
- Brown rice can be substituted with quinoa or cauliflower rice for a different base.
- Adjust the amount of Sichuan chili crisp according to your heat preference.
- Leftover chicken and salad make great meal prep options for the next day.
- If fresh herbs are unavailable, frozen herbs can be used but won’t provide the same vibrant flavor.
