Description
Chili Crisp Chicken Bowls deliver an incredible ultimate flavor explosion with tender, marinated chicken thighs coated in a spicy, savory chili crisp sauce. Served over fragrant jasmine rice and fresh veggies like shredded carrots, cucumber, and edamame, these bowls offer a perfect balance of heat, tang, and texture. This easy stovetop recipe is ideal for quick weeknight dinners or make-ahead meal prep.
Ingredients
Scale
Chicken:
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 tablespoons neutral oil for cooking
Sauce:
- 3 tablespoons chili crisp (with oil and solids)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- Juice of ½ lime
Bowls:
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 1 cup sliced cucumber
- ½ cup cooked and shelled edamame
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Optional: cilantro and lime wedges for garnish
Instructions
- Marinate the chicken: Cut chicken into bite-sized pieces and toss with soy sauce, rice vinegar, sesame oil, cornstarch, salt, and pepper. Let marinate for 10–15 minutes to allow flavors to penetrate and the cornstarch to help create a crisp exterior when cooked.
- Cook the chicken: Heat neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden brown and cooked through. This ensures the chicken develops a nice sear and remains juicy inside.
- Prepare the sauce: While the chicken cooks, combine chili crisp, soy sauce, honey, grated garlic, grated ginger, and lime juice in a small bowl. Stir well to blend the sweet, tangy, and spicy elements for a balanced sauce.
- Coat the chicken: Once the chicken is cooked, pour the sauce over it in the skillet. Stir to coat the chicken evenly and let it bubble for 1–2 minutes to thicken slightly and meld all the flavors together.
- Assemble the bowls: Divide the cooked jasmine rice evenly among 4 bowls. Top each with the saucy chicken, shredded carrots, sliced cucumber, edamame, and green onions. Sprinkle toasted sesame seeds on top and garnish with cilantro and lime wedges if desired, adding freshness and brightness to the dish.
Notes
- Use store-bought chili crisp or homemade for authentic flavor.
- Swap jasmine rice for quinoa or noodles as preferred for variety or dietary needs.
- This dish works well for meal prep and can be enjoyed warm or cold.
