Crispy Rice Chili Chicken Bowl
These Crispy Chili Chicken Rice Bowls are packed with fresh vegetables, juicy seasoned chicken, crispy oven-baked rice, and a creamy chili sauce that brings everything together. They're quick enough for a weeknight dinner while still feeling fresh, satisfying, and full of texture.
Ingredients
Crispy Rice
- 150 g cooked basmati rice
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp chili crisp
Chicken
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tsp cornstarch
- 1 tsp MSG
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Bowls
- 2 baby cucumbers thinly sliced
- 1 avocado diced
- 1 cup shelled edamame
- 2 green onions sliced
Creamy Chili Sauce
- 3 tbsp plain Greek yogurt
- 2 tbsp light mayonnaise
- 1 tsp chili crisp
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Garnish
- Seto Fumi Furikake for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, toss the cooked basmati rice with the soy sauce, sesame oil, and chili crisp until evenly coated. Spread into an even layer and bake for 25 minutes, stirring halfway through, until the rice is crispy and golden around the edges.
- While the rice bakes, toss the chicken with the cornstarch, MSG, garlic powder, salt, and pepper until evenly coated.
- Heat a drizzle of oil in a large skillet over medium-high heat. Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
- In a small bowl, whisk together the Greek yogurt, light mayonnaise, chili crisp, smoked paprika, salt, and pepper until smooth.
- Divide the sliced cucumbers, avocado, edamame, green onions, and cooked chicken evenly among three bowls.
- Top each bowl with the crispy rice and drizzle generously with the creamy chili sauce.
- Finish with a generous sprinkle of Seto Fumi Furikake and an extra spoonful of chili crisp if desired.