Chili Crisp Chicken Bowls
I just love bowl recipes for dinner, and these Chili Crisp Chicken Bowls are hearty and packed full of flavor.
Spicy food lovers know that chili crisp is an awesome ingredient, and it’s the star ingredient in these chicken rice bowls.
If you’re looking for a recipe to use chili crisp, this is the perfect one to try!
How to make Chili Crisp Chicken Bowls
First cut a pound of boneless, skinless chicken thighs or chicken breasts into bite size pieces.
Put the chicken into a bowl along with a tablespoon each of chili crisp and soy sauce.
Plus 3 cloves minced garlic.
Season with kosher salt, pepper, and an optional seasoning blend of choice here is the Blackstone Pineapple Sriracha seasoning.
Mix the chicken until combined and let this marinate for about a half hour.
Next preheat either your Blackstone flat top griddle or a large skillet over medium heat.
Add some olive oil and the seasoned chicken.
Cook the chicken for about 7 to 8 minutes and mix it a few times.
Then microwave 2 pouches of cilantro lime rice according to the package directions.
And divide the rice between 4 bowls.
Then top the rice with the chili crisp chicken, cilantro, and avocado.
I went the easy route with these trays of already ripe avocado.
If meal prepping these bowls, add the avocado right before serving.
Top Chili Crisp Chicken Bowls with more chili crisp, plus sriracha mayo, yum yum sauce, or sweet Thai chili sauce 🙂
Or hey, a mix of all sauces isn’t a bad idea either.
I sure hope you enjoy this yummy bowl recipe as much as we did!
If you like Chili Crisp Chicken Bowls, you might also like…
Healthy Cranberry Pecan Chicken Salad
Sausage and Apple Stuffed Squash
Asian Rice Noodle Salad with Peanut Dressing
Green Curry Chicken and Rice Bowls
Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Chili Crisp Chicken Bowls
Chili Crisp Chicken Bowls are spicy rice bowls topped with avocado and cilantro for a simple and easy dinner recipe, make in a skillet or Blackstone!
Ingredients
- 1 pound boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon chili crisp (plus more to spoon over the bowls)
- 1 tablespoon soy sauce
- 3 cloves garlic
- kosher salt, pepper
- Optional: Blackstone Pineapple Sriracha seasoning (or seasoning blend of choice)
- 1 tablespoon olive oil (or cooking oil of choice)
- 2 (8.5-ounce) pouches cilantro lime microwavable rice
- 2 small avocados diced
- 1/2 cup cilantro
- Optional: sriracha mayo, yum yum sauce, sweet Thai chili sauce
Instructions
-
Put the chicken into a bowl with chili crisp, soy sauce, garlic, kosher salt, pepper, and Pineapple Sriracha seasoning if using. Toss until combined and marinate at least 30 minutes.
-
Preheat a skillet or your Blackstone griddle over medium heat. Add olive oil and chicken. Cook 7 to 8 minutes, mixing a few times.
-
Microwave rice according to package directions and divide between 4 plates or bowls.
-
Top rice with chicken, avocado and cilantro. Drizzle sriracha mayo, yum yum sauce, or sweet Thai chili sauce over top if desired and spoon more chili crisp over top. Enjoy!
Note: If meal prepping, add avocado right before serving.
Check out my cookbook on Amazon HERE!
