Description
Chili Crisp Chicken Bowls are a bold and flavorful dish featuring crispy chicken coated in spicy chili crisp, served over rice with fresh vegetables for a satisfying and balanced meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 3 tablespoons chili crisp (store-bought or homemade)
- 2 cups cooked jasmine rice
- 1 cup cucumber, sliced
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Optional: sesame seeds for garnish
Instructions
- Season chicken pieces with salt, pepper, and toss with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and crispy, about 6-8 minutes.
- Reduce heat to low and stir in chili crisp. Toss to coat chicken evenly.
- In serving bowls, divide the cooked rice evenly.
- Top rice with chili crisp chicken, cucumbers, carrots, avocado, and green onions.
- Drizzle soy sauce and rice vinegar over the vegetables for extra flavor.
- Garnish with sesame seeds if desired and serve immediately.
Notes
- Adjust the amount of chili crisp based on your spice tolerance.
- Use chicken breast if you prefer a leaner option.
- This dish also works well with quinoa or brown rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg