Chili Crunch Chicken Bowls
Chili Crunch Chicken Bowls are an easy, flavor-packed dinner with sweet chili chicken, rice, fresh veggies, and a creamy sriracha drizzle—perfect for meal prep or build-your-own bowl nights.
Servings: 6 servings
Calories: 509kcal
Ingredients
For the chicken bites
- 2 pounds boneless, skinless chicken breast or chicken thighs
- 2 tablespoon sesame oil divided
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
For the Sweet Chili Crisp Sauce
- ¼ cup chili crisp
- ¼ cup honey
- 1 tablespoon lime juice
For the bowls:
- 1½ cups jasmine rice (uncooked)
- 1 cup shelled edemame
- 1 red bell pepper chopped
- ¼ salted cashews chopped
- 2 green onions thinly sliced
- 8 sprigs cilantro
- 1 lime cut into wedges
Creamy Sriracha Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 2 tablespoons lime juice
Instructions
- Cook the rice per package directions.
To make the chili crunch chicken
- Cut chicken into 1-2 inch pieces. Then in a bowl or zip top bag add the chicken, 1 tablespoon sesame oil, lime juice, cornstarch, salt, pepper, and garlic powder.Mix until the chicken is evenly coated in the mixture.
- To make the sweet chili crisp sauce, whisk together chili crisp, honey, and lime juice. Set aside until chicken is done.
- Heat a skillet over medium high heat. Add the remaining 1 tablespoon of sesame oil to the pan. Place the chicken in the pan and let cook without stirring for 3-4 minutes, then stir the chicken bites and cook another 1-2 minutes.Pour the sweet chili crisp sauce over the chicken and toss to coat. Cook for an additional 1-2 minutes, or until chicken is done, then remove from heat.
To make the Creamy Sriracha Sauce
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice. Add more or less sriracha to preferred level of heat.
To Assemble the bowls
- Place a generous scoop of rice in each bowl. Add chicken bites over the rice.
- Top with your choice of edamame, bell pepper, cashews, green onions, cilantro, and lime.
- Drizzle creamy sriracha sauce over the top of the bowl. Enjoy!
Notes
Substitutions: Swap chicken for tofu, shrimp, or beef; use your favorite veggies or grains.
How to Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
How to Freeze: Freeze chicken and rice separately in freezer-safe containers for up to 2 months.
How to Reheat: Microwave or warm in a skillet until heated through; add a splash of water if needed.
How to Scale: Easily double or halve the recipe depending on how many servings you need.
Nutrition
Calories: 509kcal | Carbohydrates: 58g | Protein: 38g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 657mg | Potassium: 840mg | Fiber: 3g | Sugar: 14g | Vitamin A: 926IU | Vitamin C: 37mg | Calcium: 56mg | Iron: 2mg