CRISPY RICE CHICKEN BOWL

65 mins
Serves 2
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Directions

  1. 1Cook rice according to package instructions.
  2. 2Cook rice according to package instructions.
  3. 3Cook rice according to package instructions.
  4. 4Once cooked, spread the rice out on a parchment-lined baking sheet and let it cool slightly.
  5. 5Once cooked, spread the rice out on a parchment-lined baking sheet and let it cool slightly.
  6. 6Once cooked, spread the rice out on a parchment-lined baking sheet and let it cool slightly.
  7. 7Preheat oven to 425°F.
  8. 8Preheat oven to 425°F.
  9. 9Preheat oven to 425°F.
  10. 10Drizzle the rice with olive oil, soy sauce, and chili oil or chili crisp.
  11. 11Drizzle the rice with olive oil, soy sauce, and chili oil or chili crisp.
  12. 12Drizzle the rice with olive oil, soy sauce, and chili oil or chili crisp.
  13. 13Toss well, then spread the rice into an even layer.
  14. 14Toss well, then spread the rice into an even layer.
  15. 15Toss well, then spread the rice into an even layer.
  16. 16Bake for 30–45 minutes, flipping halfway through, until crispy and golden.
  17. 17Bake for 30–45 minutes, flipping halfway through, until crispy and golden.
  18. 18Bake for 30–45 minutes, flipping halfway through, until crispy and golden.
  19. 19Season chicken thighs lightly with salt and pepper (optional).
  20. 20Season chicken thighs lightly with salt and pepper (optional).
  21. 21Season chicken thighs lightly with salt and pepper (optional).
  22. 22Bake chicken on a separate baking sheet at 425°F for 20–25 minutes, or until cooked through.
  23. 23Bake chicken on a separate baking sheet at 425°F for 20–25 minutes, or until cooked through.
  24. 24Bake chicken on a separate baking sheet at 425°F for 20–25 minutes, or until cooked through.
  25. 25Let chicken rest briefly, then cut into bite-sized pieces.
  26. 26Let chicken rest briefly, then cut into bite-sized pieces.
  27. 27Let chicken rest briefly, then cut into bite-sized pieces.
  28. 28Slice cucumbers and red onion.
  29. 29Slice cucumbers and red onion.
  30. 30Slice cucumbers and red onion.
  31. 31Dice the avocado.
  32. 32Dice the avocado.
  33. 33Dice the avocado.
  34. 34Steam or thaw edamame if needed.
  35. 35Steam or thaw edamame if needed.
  36. 36Steam or thaw edamame if needed.
  37. 37Mince the cilantro.
  38. 38Mince the cilantro.
  39. 39Mince the cilantro.
  40. 40Add crispy rice and chicken to a large bowl.
  41. 41Add crispy rice and chicken to a large bowl.
  42. 42Add crispy rice and chicken to a large bowl.
  43. 43Top with cucumbers, edamame, red onion, avocado, and cilantro.
  44. 44Top with cucumbers, edamame, red onion, avocado, and cilantro.
  45. 45Top with cucumbers, edamame, red onion, avocado, and cilantro.
  46. 46Toss gently to combine and finish with extra chili crisp if you like.
  47. 47Toss gently to combine and finish with extra chili crisp if you like.
  48. 48Toss gently to combine and finish with extra chili crisp if you like.

Ingredients

  • 0.75 cup uncooked rice
  • 0.75 cup uncooked rice
  • 0.75 cup uncooked rice
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp chili oil or chili crisp
  • 1 tbsp chili oil or chili crisp
  • 1 tbsp chili oil or chili crisp
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 4 boneless, skinless chicken thighs
  • 4 boneless, skinless chicken thighs
  • 4 boneless, skinless chicken thighs
  • 3 baby cucumbers, sliced
  • 3 baby cucumbers, sliced
  • 3 baby cucumbers, sliced
  • 1 cup shelled edamame, steamed or thawed
  • 1 cup shelled edamame, steamed or thawed
  • 1 cup shelled edamame, steamed or thawed
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 red onion, thinly sliced
  • 0.5 avocado, diced
  • 0.5 avocado, diced
  • 0.5 avocado, diced
  • 0.25 cup fresh cilantro, minced
  • 0.25 cup fresh cilantro, minced
  • 0.25 cup fresh cilantro, minced
  • 1 tbsp mayo
  • 1 tbsp mayo
  • 1 tbsp mayo
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • extra chili crisp
  • extra chili crisp
  • extra chili crisp

Equipment

parchment-lined baking sheetovenlarge bowl

Tips

  • Spread cooked rice on a parchment-lined baking sheet to cool slightly for crisping.
  • Flip rice halfway through baking for even crisping.
  • Use 2 chicken thighs and 2 chicken breasts for a leaner option.
  • Season chicken lightly with salt and pepper (optional).
  • Finish with extra chili crisp if desired.
CRISPY RICE CHICKEN BOWL | Clip Recipe