Description
This crispy chicken rice bowl is a delightful blend of flavors and textures, featuring crunchy vegetables and a savory dressing.
Ingredients
Scale
- 4 cups cooked rice, cooled
- 1 tablespoon dark soy sauce
- 1 tablespoon chili crisp oil
- 1 tablespoon sesame oil
- 1 large English cucumber, thinly sliced
- 1 cup edamame
- 1 avocado
- 4 crispy chicken patties, diced
- 1/4 cup plain Greek yogurt
- 1/4 cup mayo
- 1/4 cup sweet chili sauce
- 1/2 teaspoon paprika
- Salt, to taste
- Sesame seeds
- Sliced green onions
Instructions
- Preheat the oven to 400°F.
- Spread the rice on a foil lined sheet tray. Toss with the soy sauce, sesame oil, and chili crisp oil. Bake for 30-40 minutes until crispy, tossing and rotating halfway through.
- Whisk all the sauce ingredients together and season to taste.
- Toss together the cucumber, avocado, edamame, chicken, and rice. Toss with dressing.
- Top with sesame seeds and green onions to garnish.
Notes
- This dish can be customized with your favorite proteins or vegetables.
- For extra crunch, ensure the rice is well spread out on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl