Description
Chili Crisp Chicken Bowls are a flavorful and vibrant meal combining tender, marinated chicken thighs cooked with aromatic garlic and ginger, served atop fluffy jasmine or basmati rice. Enhanced with a spicy and savory chili crisp sauce, these bowls are topped with fresh shredded carrots, crisp cucumber, shelled edamame, and green onions. Garnished with sesame seeds and lime wedges, this Asian-inspired dish is perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
For the Chicken and Marinade
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons chili crisp (plus more for serving)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For Serving
- 2 cups cooked jasmine or basmati rice
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1/2 cup edamame, cooked and shelled
- 2 green onions, sliced
- Sesame seeds, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a medium bowl, combine chili crisp, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated fresh ginger. Mix thoroughly to blend all the flavors.
- Marinate the Chicken: Add the bite-sized chicken thigh pieces to the marinade bowl and toss until all pieces are evenly coated. Let the chicken marinate for 15 to 30 minutes to absorb the flavors.
- Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces and cook for 6 to 8 minutes, turning occasionally to ensure all sides are browned and the chicken is cooked through.
- Assemble the Bowls: Divide the cooked jasmine or basmati rice evenly among 4 bowls. Top each bowl with equal portions of the cooked chicken, shredded carrots, thinly sliced cucumber, shelled edamame, and sliced green onions.
- Garnish and Serve: Drizzle additional chili crisp over the bowls as desired, sprinkle with sesame seeds, and serve with lime wedges on the side for an added zesty touch.
Notes
- For a lower-carb option, substitute the rice with cauliflower rice.
- Chicken breasts can be used instead of thighs if preferred, or tofu can be substituted to make the dish vegetarian.
- Adjust the amount of chili crisp based on your desired level of heat.
