Chili Crisp Chicken Bowls

Chili Crisp Chicken Bowls are a bold, flavorful, and satisfying meal that brings together crispy, spicy chicken, aromatic rice, and a bright cucumber-herb salad. The magic lies in the chili crisp—an umami-packed condiment that adds a savory kick and crunchy texture to every bite.

Why You’ll Love This Recipe

• Packs bold, spicy flavor in every bite
• Quick and easy to make, ideal for busy weeknights
• Well-balanced with heat, crunch, freshness, and tender chicken
• Great for meal prep—make ahead and assemble when ready
• Easily customizable for dietary preferences or ingredient swaps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• boneless, skinless chicken thighs
• mala spice mix or a blend of Sichuan pepper, chili flakes, and garlic powder
• kosher salt
• avocado oil or other neutral oil

For the Cucumber Salad:

• Persian cucumbers or mini cucumbers, thinly sliced
• green onions, sliced
• toasted sesame seeds
• chili crisp
• rice vinegar
• salt and pepper
• fresh cilantro, chopped
• fresh Thai basil, chopped
• fresh mint, chopped

For Serving:

• cooked brown rice
• lime wedges
• extra chili crisp (for drizzling)

Directions

this recipe

1. Make the Cucumber Salad: In a bowl, mix cucumbers, green onions, sesame seeds, a pinch of salt and pepper, chili crisp, and rice vinegar. Toss well. Add cilantro, Thai basil, and mint. Set aside or refrigerate.
2. Season the Chicken: Pat chicken thighs dry. Season evenly with mala spice mix and kosher salt.
3. Cook the Chicken: Heat avocado oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Remove from heat and let rest.
4. Slice Chicken: Once slightly cooled, slice chicken into strips or bite-sized pieces.
5. Assemble the Bowls: Divide cooked brown rice into bowls. Top with sliced chicken and cucumber salad. Drizzle with more chili crisp and garnish with lime wedges. Serve immediately.

Servings and Timing

• Servings: 2
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Vegetarian: Use crispy tofu or tempeh instead of chicken
• Grain Options: Sub with jasmine rice, quinoa, or cauliflower rice
• Low Carb: Skip rice and serve over greens or spiralized veggies
• Extra Crunch: Add pickled onions, shredded carrots, or chopped peanuts
• Egg Topping: Add a jammy soft-boiled or poached egg for richness

Storage/Reheating

• Storage: Store chicken, rice, and salad separately in airtight containers in the fridge for up to 3 days
• Reheating: Reheat rice and chicken in the microwave or on the stovetop. Add fresh salad when ready to serve
• Freezing: Chicken and rice can be frozen; thaw and reheat before serving with fresh salad

FAQs

What is chili crisp?

Chili crisp is a spicy, crunchy oil-based condiment made with chili flakes, garlic, onion, and spices. It adds heat and umami flavor to any dish.

Can I use chicken breasts?

Yes, you can substitute chicken thighs with breasts, but be careful not to overcook them—they can dry out faster than thighs.

Is mala spice necessary?

Not exactly. If you don’t have it, you can make a blend of Sichuan pepper, chili flakes, garlic powder, and a touch of cumin or paprika.

Can I make this dish less spicy?

Absolutely. Use less chili crisp in the salad and as a drizzle. You can also mix it with sesame oil to tone down the heat.

What kind of rice should I use?

Brown rice adds a nice chewy texture and extra nutrition, but jasmine or white rice, or even noodles, work well too.

Can I meal prep this recipe?

Yes! Cook the chicken and rice in advance and prep the cucumber salad fresh on the day you plan to eat it.

How long does chili crisp last?

Store-bought chili crisp has a long shelf life—often several months in the fridge after opening. Homemade versions last 2–3 weeks refrigerated.

Can I make this gluten-free?

Yes, ensure your chili crisp, spice mix, and any sauces used are certified gluten-free.

Can I add more vegetables?

Definitely. Add shredded cabbage, edamame, bell peppers, or even roasted sweet potatoes for variety.

What should I serve with these bowls?

These bowls are filling on their own, but you could pair them with miso soup, steamed dumplings, or a light cucumber salad side.

Conclusion

Chili Crisp Chicken Bowls are a delicious way to bring spice, texture, and freshness to your mealtime. Whether you’re cooking for a quick dinner or prepping lunches for the week, this recipe is fast, flexible, and full of bold flavors that never disappoint.

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