This post may contain affiliate links. Please read our disclosure policy.
These Chili Crisp Chicken Bowls were an Instagram creation that needed a place on the blog! Spicy, fresh, and all around a great weeknight meal.
I love a weeknight chicken bowl and these bowls could not be more simple! To start, you will make 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 Fly By Jing Sichuan Chili Crisp add a zing. It is the perfect pairing! Once your salad is assembled, you will sear your simply seasoned chicken then be ready to assemble.
Ingredients:
- Persian or Mini Cucumbers
- Geen Onions
- Toasted Sesame Seeds
- 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 Cice
- Lime Wedges
Step-by-Step:
Step One: Prepare the Cucumber Salad
In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.
Step Two: Season the Chicken
Season each side of the chicken with the Mala Spice Mix and salt.
Step Three: Sear the Chicken
In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 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
Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!
I hope you love these Chili Crisp Chicken Bowls as much as I do! Comment below once you make them!
For More Chicken Bowl Recipes:
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 tbsp toasted sesame seeds
- Pinch of kosher salt
- Pinch of black pepper
- 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
For the Chicken:
- 1 lb boneless skinless chicken thighs trimmed of excess fat
- 2 tablespoons Fly by Jing Mala Spice Mix (see note)
- 1 teaspoon kosher salt
- 2 tablespoons avocado oil
For Serving:
- Prepared brown rice
- Lime wedges
Instructions
Prepare the Cucumber Salad:
- In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.
Prepare the Chicken:
- Season each side of the chicken with the Mala Spice Mix and salt.
- In a large skillet and the avocado oil and heat over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3-4 minutes per side.
- Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.
Assemble:
- Next, add your prepared brown rice to each bowl, then add the chicken and top with the cucumber salad. Add additional herbs and chili crisp, plus lime wedges. Serve and enjoy!
Notes
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