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These Chili Crisp Chicken Bowls were inspired by a recipe that I threw together for Instagram, but I decided that they needed a permanent place on the blog! Spicy, fresh, and all around a great weeknight meal, I think this one is going to go into your regular mealtime rotation.
I love a weeknight chicken bowl and these bowls could not be simpler! You’ll start by making the cucumber salad, which is the star of the dish. The cucumbers and herbs add a delicious freshness to the bowls while the rice vinegar and chili crisp add some serious zing. Once the salad is assembled, you’ll sear some simple seasoned chicken, then assemble the whole thing and serve!
Ingredients:
- Persian or Mini Cucumbers
- Green Onions
- Toasted Sesame Seeds
- Kosher Salt
- Freshly Ground Black Pepper
- Fly By Jing Sichuan Chili Crisp
- Rice Vinegar
- Fresh Cilantro
- Fresh Thai Basil
- Fresh Mint
- Boneless Skinless Chicken Thighs
- Fly by Jing Mala Spice Mix
- Avocado Oil
- Prepared Brown Rice
- Lime Wedges
Step-by-Step:
Step One: Prepare the Cucumber Salad
In a medium mixing bowl, add the cucumbers, green onions, sesame seeds, chili crisp, rice vinegar, cilantro, Thai basil, mint, salt, and pepper and gently toss to combine. Set aside.
Step Two: Season the Chicken
Pat the chicken thighs dry with a paper towel and season both sides of the chicken with the Mala Spice Mix and salt.
Step Three: Sear the Chicken
Heat the oil in a large skillet set over medium-high heat. Add the chicken thighs and cook until golden brown and cooked through, 3 to 4 minutes per side.
Step Four: Slice the Chicken
Transfer the cooked chicken to a cutting board and let rest for a few minutes, then slice.
Step Five: Assemble the Bowls
Scoop the prepared brown rice in each bowl, then top with the chicken and cucumber salad. Garnish with more cilantro, basil, mint, and chili crisp. Serve with lime wedges and enjoy!
recipe FAQs:
You can find a recipe to make a DIY version on Fly By Jing’s website here! You can also just use 1 teaspoon of salt and 1/2 teaspoon of black pepper.
This would be great with some crunchy matchstick carrots, thinly sliced snap peas (when they’re in season during the spring!), thinly sliced radishes, or even some mung bean sprouts.
I hope you love these Chili Crisp Chicken Bowls as much as I do! Comment below once you make them!
craving More Chicken Bowl Recipes? try these!
Blackened Chicken and Sweet Potato Bowls
Chicken and Cilantro Rice Bowls with Tahini
Chili Crisp Chicken Bowls
Ingredients
For the Cucumber Salad:
- 3 Persian or mini cucumbers, thinly sliced
- 3 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons Fly By Jing Sichuan Chili Crisp, plus more for serving
- 2 tablespoons rice vinegar
- 2 tablespoons loosely chopped cilantro, plus more for serving
- 2 tablespoons loosely chopped Thai basil, plus more for serving
- 1 tablespoon loosely chopped mint, plus more for serving
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Chicken:
- 1 pound boneless, skinless chicken thighs, trimmed of excess fat
- 2 tablespoons Fly by Jing Mala Spice Mix
- 1 teaspoon kosher salt
- 2 tablespoons avocado oil
For Serving:
- prepared brown rice
- lime wedges
Instructions
Prepare the Cucumber Salad:
- In a medium mixing bowl, add the cucumbers, green onions, sesame seeds, chili crisp, rice vinegar, cilantro, Thai basil, mint, salt, and pepper and gently toss to combine. Set aside.
Prepare the Chicken:
- Pat the chicken thighs dry with a paper towel and season both sides of the chicken with the Mala Spice Mix and salt.
- Heat the oil in a large skillet set over medium-high heat. Add the chicken thighs and cook until golden brown and cooked through, 3 to 4 minutes per side.
- Transfer the cooked chicken to a cutting board and let rest for a few minutes, then slice.
Assemble the Bowls:
- Scoop the prepared brown rice in each bowl, then top with the chicken and cucumber salad. Garnish with more cilantro, basil, mint, and chili crisp. Serve with lime wedges and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband and I are obsessed with this recipe and make it all the time! That cucumber salad is absolute perfection.
Amazing flavor! As usual, another delicious Alex meal. Alex is my go to for recipes, and my family loves every one. The flavors are spot on every time!
so happy you loved it.
The star of this dish is the cucumber salad. It was perfect in so many ways. I hope I can find the chicken seasoning some time soon to make it to its fullest flavor!
YUM, a new Defined Dish favorite for me! Loved how simple and delicious this was! I added some kimchi as a side, cause why not? Thank you!!!
This is one of my all time favorite recipes of Defined Dish! This dish is packed with so much flavor. With Fly By discontinuing Mala spice, do you have a suggestion for a replacement moving forward to make this dish?
Erin, the recipe for the spice mix is posted on their site. If you are inclined to make it. It’s sad the spice mix has been discontinued.
This recipe looks so good! What would you use in place of cucumbers here? I love cucumbers but my partner HATES them, and I want to be able to enjoy this meal. Is there a vegetable that could be substituted for cucumber here??
a crunchy matchstick carrot could work great here! i love the chili crisp on carrots even though they are sweeter!
Can you find Fly by Jing Mala Spice Mix in Dallas?
It’s discontinued. Here’s the recipe: https://flybyjing.com/blogs/news/mala-spice-mix