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Crispy Rice Chicken Bowls with Creamy Chili Sauce

Crispy Rice Chicken Bowls with Creamy Chili Sauce

Recipe by Modern Flavour Facebook

Imported by Hannah Carroll on SeeMeCook

High-protein bowls featuring oven-crisped basmati rice, seasoned chicken, fresh vegetables, edamame, and a creamy chili sauce. Furikake and extra chili crisp add savory, spicy finishing flavor.

2 servings40 minEast Asian

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Ingredients

  • 150 g Cooked basmati rice
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 tsp Chili crisp (For the crispy rice)
  • 2 Boneless, skinless chicken breasts (Cut into bite-sized pieces)
  • 1 tsp Cornstarch
  • 1 tsp MSG
  • 1 tsp Garlic powder
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper
  • Cooking oil (A drizzle, for cooking the chicken)
  • 2 Baby cucumbers (Thinly sliced)
  • 1 Avocado (Diced)
  • 1 cup Shelled edamame
  • 2 Green onions (Sliced)
  • 3 tbsp Plain Greek yogurt
  • 2 tbsp Light mayonnaise
  • 1 tsp Chili crisp (For the creamy chili sauce)
  • 0.5 tsp Smoked paprika
  • Salt and black pepper (To taste, for the creamy chili sauce)
  • Seto Fumi furikake (For garnish; use a generous sprinkle)
  • Chili crisp (Extra, optional, for garnish)

Steps

  1. 1

    Preheat the oven to 400°F (200°C).

  2. 2

    Toss the cooked basmati rice with the soy sauce, sesame oil, and chili crisp until evenly coated.

  3. 3

    Spread the coated rice onto a baking dish in an even layer.

  4. 4

    Bake the rice for 25 minutes, stirring halfway through, until it is crispy and golden.

  5. 5

    Toss the bite-sized chicken pieces with the cornstarch, MSG, garlic powder, salt, and black pepper until evenly seasoned.

  6. 6

    Heat a drizzle of cooking oil in a skillet over medium-high heat.

  7. 7

    Add the seasoned chicken to the skillet and cook for 6–8 minutes, until golden and cooked through.

  8. 8

    In a small bowl, whisk together the Greek yogurt, light mayonnaise, chili crisp, smoked paprika, and salt and pepper to taste.

  9. 9

    Divide the sliced cucumbers, diced avocado, shelled edamame, sliced green onions, and cooked chicken between serving bowls.

  10. 10

    Top the bowls with the crispy rice.

  11. 11

    Drizzle the creamy chili sauce over the bowls.

  12. 12

    Finish with a generous sprinkle of Seto Fumi furikake and, if desired, an extra spoonful of chili crisp.

Notes

The source does not specify the amount of cooking oil, furikake, or optional extra chili crisp. Chicken should be cooked through before serving.

Nutrition per serving

773Calories
70gProtein
47gCarbs
35gFat
11gFiber
  • main
  • high-protein
  • bowl
  • baked
  • skillet
  • fresh vegetables
  • spicy
  • easy dinner

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