Chili Crisp Chicken Bowls

Chili Crisp Chicken Bowls

2 servings

Ingredients

  • Persian or mini cucumbers

    thinly sliced

    3
  • green onions

    thinly sliced

    3
  • sesame seeds
    2 tbsp
  • Fly By Jing Sichuan Chili Crisp
    2 tbsp
  • rice vinegar
    2 tbsp
  • cilantro
    2 tbsp
  • Thai basil
    2 tbsp
  • mint
    1 tbsp
  • kosher salt
  • freshly ground black pepper
  • boneless

    skinless chicken thighs, trimmed of excess fat

    1 lb
  • ground cumin
    1 tsp
  • kosher salt
    1 tsp
  • ground black pepper
    ½ tsp
  • avocado oil
    2 tbsp
  • prepared brown rice
  • lime wedges

Directions

Prepare the cucumber salad:

  1. 1

    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:

  1. 1

    Pat the chicken thighs dry with a paper towel and season both sides of the chicken with the cumin, salt, and pepper.

  2. 2

    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.

  3. 3

    Transfer the cooked chicken to a cutting board and let rest for a few minutes, then slice.

Assemble the bowls:

  1. 1

    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!

Chili Crisp Chicken Bowls

Chili Crisp Chicken Bowls

2 servings463 cal

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