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Chili Crisp Chicken Bowl assembled in black bowl.
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5 from 6 votes

Chili Crisp Chicken Bowls

Servings: 2
Author: Alex Snodgrass

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

If you cannot get Fly by Jing Mala Spice Mix, salt and pepper works fine! You can do a total of 1 teaspoon of salt and 1/2 teaspoon of black pepper.