Introduction
Delve into a culinary adventure with this vibrant and flavorful chicken bowl recipe. Packed with spices, heat, and a deliciously creamy drizzle, this dish is perfect for any dinner table. It combines tender chicken coated in a tantalizing sauce, served over aromatic jasmine rice and garnished with fresh vegetables and herbs. Let’s get started!
Detailed Ingredients with measures
For the Chicken:
1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tablespoon sesame oil
1 tablespoon lime juice
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
For the Sauce:
2 tablespoons chili crisp
1 tablespoon honey
1 tablespoon lime juice
For the Creamy Sriracha Drizzle:
¼ cup mayonnaise
1 tablespoon sriracha
1 tablespoon lime juice
For the Bowls:
2 cups cooked jasmine rice
1 cup shelled edamame, cooked
1 red bell pepper, thinly sliced
½ cup roasted cashews
2 green onions, sliced
¼ cup fresh cilantro, chopped
Lime wedges, for serving
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
Serves 4
Detailed Directions and Instructions
Marinate the Chicken
In a bowl, combine the chicken pieces with sesame oil, lime juice, cornstarch, salt, black pepper, and garlic powder. Toss until the chicken is evenly coated.
Prepare the Sauce
In a small bowl, mix together the chili crisp, honey, and lime juice until well combined.
Cook the Chicken
Heat a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer. Cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked through.
Add the Sauce
Pour the prepared sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Prepare the Creamy Sriracha Drizzle
In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth.
Assemble the Bowls
Divide the cooked jasmine rice among serving bowls. Top each with the chili crisp chicken, cooked edamame, sliced red bell pepper, roasted cashews, green onions, and chopped cilantro.
Serve
Drizzle the creamy sriracha sauce over each bowl. Serve with lime wedges on the side.
Notes
Chicken Options
Both boneless, skinless chicken breast and thighs can be used for this recipe. Thighs will add a bit more flavor and juiciness.
Customizing the Sauce
Adjust the amount of honey and chili crisp in the sauce based on your taste preference for sweetness and heat.
Serving Suggestions
Feel free to add other vegetables such as cucumbers or carrots, or swap jasmine rice for quinoa or brown rice for a healthier option.
Storing Leftovers
Store any leftover chicken and bowls in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Cook techniques
Marinating Chicken
Marinate the chicken pieces with a mixture of sesame oil, lime juice, cornstarch, salt, black pepper, and garlic powder to enhance flavor and tenderness. Let it sit for at least 15-30 minutes for optimal results.
Preparing Sauce
Mixing the ingredients for the sauce (chili crisp, honey, and lime juice) in a small bowl ensures a well-balanced flavor that complements the chicken.
Cooking Chicken
Heat a skillet over medium-high heat and cook the marinated chicken in a single layer for even browning. Ensure to flip the chicken after 3-4 minutes on each side until cooked through.
Thickening Sauce
After adding the sauce to the cooked chicken, allow it to cook for an additional 1-2 minutes. This helps the sauce thicken and cling to the chicken, enhancing flavor.
Making Creamy Sriracha Drizzle
In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth to create a flavorful drizzle that adds creaminess and heat to the dish.
Assembling the Bowls
Layer cooked jasmine rice, chili crisp chicken, edamame, sliced bell peppers, roasted cashews, green onions, and cilantro in bowls. Create a balanced and visually appealing meal.
Serving
Drizzle the creamy sriracha sauce over the assembled bowls and serve with lime wedges for a fresh citrusy finish.
FAQ
What can I substitute for sesame oil?
You can use olive oil or avocado oil as alternatives, though they will slightly alter the flavor profile.
Can I use other cuts of chicken?
Yes, you can use bone-in, skin-on chicken pieces or other meats like tofu for a vegetarian option.
How can I make this recipe spicier?
Increase the amount of sriracha in the drizzle or add more chili crisp to the chicken sauce for extra heat.
What other vegetables can I add to the bowls?
Feel free to include vegetables like carrots, cucumbers, or snap peas for added texture and flavor.
Can I prepare the chicken and sauce in advance?
Yes, both the marinated chicken and the sauce can be prepared ahead of time and stored in the refrigerator for later use.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop before serving.
Conclusion
The combination of flavorful marinated chicken, vibrant vegetables, and a creamy sriracha drizzle creates a delicious and satisfying bowl. This dish is not only delightful in taste but also colorful and nutritious, making it a perfect choice for a wholesome meal. Enjoy the balance of heat, freshness, and creaminess in every bite.
More recipes suggestions and combination
Spicy Tofu Bowls
Replace the chicken with cubes of firm tofu marinated in sesame oil, lime juice, and chili crisp for a vegetarian option.
Quinoa Salad Bowls
Substitute jasmine rice with cooked quinoa and add black beans, corn, and diced avocado for a nutritious grain bowl.
Asian Noodle Stir-Fry
Use rice noodles instead of jasmine rice, stir-frying them with the chicken, edamame, and a sesame-soy sauce for a noodle dish twist.
Seared Salmon Bowls
Swap chicken for salmon fillets and sear them until cooked through, serving over the rice with similar toppings for a seafood variation.
Veggie-Packed Grain Bowls
Incorporate roasted sweet potatoes, zucchini, and broccoli for a more filling plant-based bowl, drizzled with the creamy sriracha sauce.
Mango Chicken Bowls
Add diced fresh mango to the bowls for a tropical twist, pairing beautifully with the chili crisp chicken and lime flavors.
Peanut Butter Chicken Bowl
Mix peanut butter into the sauce for a creamy, nutty flavor that complements the chicken, served over rice with crunchy veggies.
Wrap it Up
Instead of serving in bowls, wrap the marinated chicken and toppings in large lettuce leaves or tortillas for a handheld meal option.
