Chili Crisp Cucumber Chicken Bowls (Print View)

Juicy chicken paired with cool cucumber salad, creamy dressing, and spicy chili crisp for a satisfying Asian-inspired meal.

# Components:

→ Creamy Cucumber Salad

01 - 2 large English cucumbers, thinly sliced
02 - 1 teaspoon salt
03 - 1/3 cup plain Greek yogurt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 teaspoon sugar
08 - 2 green onions, thinly sliced
09 - 1 tablespoon toasted sesame seeds

→ Seared Chicken

10 - 1.25 pounds boneless, skinless chicken breasts or thighs
11 - 1 tablespoon soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon honey
14 - 1 tablespoon neutral oil
15 - 2 cloves garlic, minced
16 - 1 teaspoon fresh ginger, grated
17 - Freshly ground black pepper to taste

→ Assembly and Garnish

18 - 4 cups cooked jasmine rice or short-grain rice, optional
19 - 4 tablespoons chili crisp
20 - 1/4 cup fresh cilantro leaves, roughly chopped
21 - Extra green onions, sliced

# Directions:

01 - Place sliced cucumbers in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to release excess moisture. Rinse briefly and pat dry with paper towels.
02 - In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and sugar. Add prepared cucumbers, green onions, and sesame seeds. Toss until evenly coated. Refrigerate until ready to serve.
03 - In a separate bowl, combine soy sauce, oyster sauce, honey, oil, minced garlic, grated ginger, and black pepper. Add chicken pieces and toss to coat thoroughly. Allow to marinate for 10 minutes.
04 - Heat a large skillet over medium-high heat. Add marinated chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Remove from heat and let rest for 3 minutes, then slice into bite-sized pieces.
05 - Divide creamy cucumber salad evenly among four serving bowls. Add a portion of cooked rice to each bowl if desired. Top with sliced chicken and drizzle 1 tablespoon chili crisp over each bowl.
06 - Garnish each bowl with fresh cilantro leaves and sliced green onions. Serve immediately while chicken is warm.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means dinner on the table before you've even finished your first coffee refill.
  • The creamy cucumber salad is cool and tangy enough to balance the richness of seared chicken without feeling heavy.
  • That chili crisp hit is addictive—you'll find yourself drizzling extra on every bite.
02 -
  • Don't skip the rinsing step after salting the cucumbers—it removes the bitterness and keeps them crunchy instead of mushy.
  • The chili crisp needs to go on right before eating because it loses its crispy texture if it sits in the dressing for too long.
03 -
  • Slice your chicken against the grain so every bite is tender instead of stringy, even if you accidentally slightly overcook it.
  • Make extra creamy cucumber salad because you'll want to eat spoonfuls of it straight from the bowl with a spoon, and that's not weakness, that's just good decision-making.
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