Chili Crisp Chicken Bowls
Servings: 2
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
Calories: 463kcal | Carbohydrates: 7g | Protein: 46g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1371mg | Potassium: 789mg | Fiber: 2g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 4mg