Description
This flavorful Chili Crisp Chicken Bowl combines tender, spice-seasoned chicken thighs with a vibrant cucumber salad and aromatic herbs. Featuring Fly By Jing Sichuan Chili Crisp and Mala Spice Mix, this quick and easy dish balances spicy, savory, and refreshing flavors served over hearty brown rice, making it a perfect weeknight meal for two.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken thighs, trimmed of excess fat
- 2 tbsp Fly By Jing Mala Spice Mix
- 1 tsp kosher salt
- 2 tbsp avocado oil
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 tbsp Fly By Jing Sichuan Chili Crisp (plus more for serving)
- 2 tbsp rice vinegar
- 2 tbsp loosely chopped cilantro (plus more for serving)
- 2 tbsp loosely chopped Thai basil (plus more for serving)
- 1 tbsp loosely chopped mint (plus more for serving)
To Serve
- Prepared brown rice
- Lime wedges
Instructions
- Prepare the cucumber salad: In a medium-sized bowl, combine the thinly sliced cucumbers, green onions, toasted sesame seeds, kosher salt, black pepper, Sichuan chili crisp, rice vinegar, and chopped herbs (cilantro, Thai basil, and mint). Stir until everything is well mixed and set aside to let the flavors meld.
- Season the chicken: Season both sides of the chicken thighs generously with Fly By Jing Mala Spice Mix and kosher salt to ensure robust flavor in every bite.
- Heat the oil: Place a large skillet over medium-high heat and add the avocado oil, allowing it to warm up until shimmering but not smoking.
- Cook the chicken: Add the seasoned chicken thighs to the skillet and cook for 3-4 minutes on each side, or until the chicken develops a golden brown crust and is cooked through to an internal temperature of 165°F (74°C).
- Rest the chicken: Remove the chicken from the skillet and let it rest for a few minutes to help retain its juices and keep it tender.
- Slice the chicken: Slice the rested chicken thighs into bite-sized pieces or strips for easy serving.
- Assemble the bowls: Spoon prepared brown rice into serving bowls, top with the sliced chicken, and spoon a generous amount of cucumber salad on top. Garnish with extra herbs, a drizzle of chili crisp, and lime wedges for added brightness.
- Serve and enjoy: Serve the bowls hot, letting the combination of spicy, savory chicken and refreshing cucumber salad create a delightful meal experience.
Notes
- For a gluten-free meal, ensure the Fly By Jing sauces and spice mixes are certified gluten-free.
- Use brown rice or your preferred whole grain for added fiber and nutrition.
- Adjust the amount of chili crisp according to your heat preference.
- Leftover chicken can be refrigerated for up to 3 days and works great in salads or sandwiches.
- Fresh herbs like cilantro, Thai basil, and mint add a bright, fresh contrast to the rich chili-spiced chicken.
