Description
These Chili Crisp Chicken Bowls are a spicy and flavorful Asian-inspired dish that combines tender marinated chicken with a variety of fresh toppings over a bed of jasmine rice. The chili crisp adds a delicious kick to the dish, making it a satisfying and delicious meal.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons chili crisp (plus more for serving)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
Additional Ingredients:
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup cucumber (sliced thin)
- 1 avocado (sliced)
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
- lime wedges (for serving)
Instructions
- Marinate the Chicken: In a medium bowl, toss the chicken pieces with 2 tablespoons of chili crisp, soy sauce, rice vinegar, honey, and sesame oil. Let marinate for at least 15 minutes.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Assemble the Bowls: Divide the cooked rice among 4 bowls. Top each bowl with the chili crisp chicken, shredded carrots, cucumber slices, avocado, and green onions. Sprinkle with sesame seeds and serve with lime wedges and extra chili crisp on the side.
Notes
- You can swap jasmine rice for brown rice or quinoa.
- Add a fried egg on top for extra richness or include sautéed greens for more veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 115 mg
