Description

Chili Crisp Chicken Bowls feature tender, spicy-savored chicken thighs seared to perfection and served over nutty brown rice. These bowls are complemented by a bright, crunchy cucumber salad tossed with Sichuan Chili Crisp, fresh herbs, sesame seeds, and a splash of rice vinegar, creating a harmonious balance of heat, savory depth, and refreshing textures in under 30 minutes.

Ingredients

Scale

Chicken and Seasoning

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)

Additional

Prepared brown rice, as needed for serving
Lime wedges, for serving

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Instructions

Prepare the Cucumber Salad: In a medium-sized bowl, combine thinly sliced cucumbers, green onions, toasted sesame seeds, a pinch of kosher salt, black pepper, 2 tablespoons of Sichuan Chili Crisp, rice vinegar, and the chopped cilantro, Thai basil, and mint. Stir everything together well to meld the flavors, then set aside to let the flavors marry.
Season the Chicken: Sprinkle the Fly By Jing Mala Spice Mix and kosher salt evenly over both sides of the chicken thighs, massaging the spices into the meat for full flavor penetration.
Heat the Skillet: Place a large skillet over medium-high heat and add the avocado oil, heating until shimmering but not smoking.
Cook the Chicken: Add the seasoned chicken thighs to the hot skillet and cook undisturbed for 3 to 4 minutes on each side, until they develop a golden-brown crust and are cooked through.
Rest the Chicken: Remove the chicken from the skillet and let it rest for a few minutes. This allows the juices to redistribute and keeps the meat juicy.
Slice and Assemble: Slice the rested chicken into strips or bite-sized pieces. Place a serving of warm prepared brown rice into bowls, top with sliced chicken.
Add Toppings: Generously layer the cucumber salad over the chicken and rice. Sprinkle additional chopped herbs and a drizzle of extra Sichuan Chili Crisp on top for added freshness and heat.
Serve: Garnish with lime wedges on the side. Serve the bowls hot and enjoy a perfect balance of spicy, savory, and refreshing flavors.

Notes

You can substitute brown rice with quinoa or jasmine rice as preferred.
Adjust the amount of Sichuan Chili Crisp to control the heat level of the dish.
For a gluten-free version, ensure that the chili crisp and spice mixes are gluten-free certified.
Chicken breasts can be used instead of thighs but may result in a leaner texture.
This dish pairs well with a cold cucumber salad or steamed greens on the side for added freshness.