Introduction
Indulge in a delicious and vibrant meal with this recipe for Chili Crunch Chicken Bowls. This dish combines tender chicken, a spicy yet sweet sauce, and a variety of fresh vegetables and toppings, served over fluffy jasmine rice. It’s perfect for a quick dinner that doesn’t sacrifice flavor.
Detailed Ingredients with measures
For the Chicken:
– 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– 1 tablespoon sesame oil
– 1 tablespoon lime juice
– 1 tablespoon cornstarch
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
For the Sauce:
– 2 tablespoons chili crisp
– 1 tablespoon honey
– 1 tablespoon lime juice
For the Creamy Sriracha Drizzle:
– 1/4 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon lime juice
For Assembling the Bowls:
– 2 cups cooked jasmine rice
– 1 cup shelled edamame, cooked
– 1 red bell pepper, thinly sliced
– 1/2 cup cashews
– 2 green onions, sliced
– Fresh cilantro, chopped
– Lime wedges
Prep Time
15 minutes
Cook Time
9-10 minutes
Total Time
24-25 minutes
Yield
4 servings
Directions
1. 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.
2. Prepare the Sauce: In a separate small bowl, mix together the chili crisp, honey, and lime juice until well combined. Set aside.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a slight golden-brown color.
4. Add the Sauce: Pour the prepared chili crisp 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. Remove from heat.
5. Prepare the Creamy Sriracha Drizzle: In a small bowl, whisk together the mayonnaise, sriracha sauce, and lime juice until smooth. Adjust the sriracha amount to your desired spice level.
6. Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top each bowl with the chili crisp chicken, cooked edamame, sliced red bell pepper, and cashews. Drizzle the creamy sriracha sauce over the top. Garnish with sliced green onions, chopped fresh cilantro, and lime wedges on the side.
7. Serve: Serve immediately, allowing each person to mix the ingredients together as they eat.
Enjoy your flavorful and spicy Chili Crunch Chicken Bowls!
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 separate small bowl, mix together the chili crisp, honey, and lime juice until well combined. Set aside.
Cook the Chicken:
Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a slight golden-brown color.
Add the Sauce:
Pour the prepared chili crisp 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. Remove from heat.
Prepare the Creamy Sriracha Drizzle:
In a small bowl, whisk together the mayonnaise, sriracha sauce, and lime juice until smooth. Adjust the sriracha amount to your desired spice level.
Assemble the Bowls:
Divide the cooked jasmine rice among serving bowls. Top each bowl with the chili crisp chicken, cooked edamame, sliced red bell pepper, and cashews. Drizzle the creamy sriracha sauce over the top. Garnish with sliced green onions, chopped fresh cilantro, and lime wedges on the side.
Serve:
Serve immediately, allowing each person to mix the ingredients together as they eat.
Notes
Cooking Time:
Ensure the chicken is cooked thoroughly. The internal temperature should reach 165°F (75°C).
Spice Level:
Feel free to adjust the amount of sriracha and chili crisp to suit your level of spiciness.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Ingredient Substitutions:
You can replace jasmine rice with your choice of rice or quinoa. Other vegetables like cucumbers or carrots can also be added for extra crunch.
Cook techniques
Marinating Chicken
Marinating the chicken with sesame oil, lime juice, cornstarch, salt, black pepper, and garlic powder enhances the flavor and helps tenderize the meat.
Cooking Chicken
Cooking the marinated chicken in a hot skillet allows for even cooking and creates a golden-brown crust. It’s important to stir occasionally for even browning.
Preparing Sauce
Mixing chili crisp, honey, and lime juice creates a flavorful sauce that adds sweetness and spice to the dish. Ensure it is well combined before adding to the chicken.
Creating Creamy Drizzle
Whisking mayonnaise, sriracha sauce, and lime juice forms a creamy drizzle that adds a spicy kick. Adjust the sriracha to suit your heat preference.
Assembling the Bowls
Layering jasmine rice, cooked chicken, edamame, red bell pepper, and cashews in bowls allows for a colorful presentation. Drizzling the creamy sriracha sauce on top adds a finishing touch.
Serving the Dish
Serve the assembled bowls immediately, encouraging diners to mix the ingredients for a cohesive flavor experience.
FAQ
Can I use chicken with skin for this recipe?
Yes, you can use chicken with skin, but it may alter the texture and cooking time. Skinless is recommended for a healthier option.
What can I substitute for sesame oil?
You can substitute sesame oil with olive oil or vegetable oil, though the flavor profile will change.
How can I make the dish spicier?
You can increase the amount of sriracha in the creamy drizzle or add more chili crisp to the sauce.
Can I make this dish vegetarian?
Yes, you can substitute the chicken with tofu or tempeh and adjust the cooking times accordingly.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Conclusion
The Chili Crunch Chicken Bowls are a delightful combination of flavors and textures, making them perfect for a quick weeknight dinner or a meal prep option for the week. The crispy chicken, vibrant vegetables, and creamy drizzle come together beautifully, creating a satisfying dish that will please your taste buds.
More recipes suggestions and combination
Spicy Tofu Bowls
Replace chicken with tofu, and marinate with the same sesame oil, lime juice, and seasonings. Add spicy sriracha drizzle for a vegetarian option.
Quinoa Bowls
Substitute jasmine rice with cooked quinoa for a protein-packed alternative. Top with the chili crisp chicken and fresh veggies.
Asian-Inspired Salad
Serve the chili crisp chicken on a bed of mixed greens with sliced cucumbers, carrots, and a sesame dressing instead of rice for a lighter option.
Peanut Sauce Variation
Create a peanut sauce using creamy peanut butter, lime juice, and soy sauce instead of the chili crisp sauce for a different flavor profile.
Sweet and Sour Chicken Bowls
Incorporate pineapple chunks into the bowls and use a sweet and sour sauce instead of the chili crisp sauce for a tropical twist.
