Crunchy Chili CHicken Bowls
Elevate your weeknight dinner routine with the simplicity and bold flavors of Crunchy Chili Chicken Bowls served alongside Cauliflower Fried Rice
Creator: Leslie Stokes
Easy Weeknight Meal: Navigating through busy weeknights just got easier with this hassle-free recipe. The marinating process is quick and straightforward – a perfect solution for those seeking a delicious and efficient dinner option. The air fryer does the heavy lifting, ensuring the chicken thighs turn out irresistibly crispy on the outside and tender on the inside, ready in no time.
Ingredients:
- chicken thighs– (boneless skinless) you can substitute for chicken breast, adjust the cooking time.
- coconut aminos- or soy sauce
- honey
- minced garlic
- salt
- crunchy chili oil– I like the one from Trader Joes (crunchy onion oil), but you can find this in the asian section at any grocery store.
- carrots
- green onions
- olive oil
- brown rice– I like to buy frozen to make this super easy
- frozen cauliflower rice– steamed first before frying in the pan
- sesame oil
- eggs
***see full recipe below
Crispy, Yet Tender Chicken:
If you want to stick to your health goals, you have to stop making boring chicken. This air fryer method is foolproof and they come out perfect every time!
The magic happens in the air fryer as the chicken thighs absorb the rich flavors of the marinade, giving them a flavorful crunch. The result is a mouthwatering meal that boasts the perfect balance of crispy texture + juicy tenderness. This method not only saves time but also guarantees a consistent and flavorful outcome.
Nutritious Cauliflower Fried Rice:
Enhance the nutritional profile of your meal with the Cauliflower/Brown Rice Fried Rice. Packed with fiber and vitamins, this side dish adds a wholesome element to your dinner. The combination of brown rice, steamed cauliflower rice, and a medley of vegetables offers a satisfying + nutritious complement to the Crunchy Chili Chicken.
Cooking Tips:
Tips for Cooking Success:
**Marinate for Flavor**:
Allow the chicken thighs to marinate for at least 30 minutes to ensure they absorb the full spectrum of flavors from the marinade.
**Air Fryer Perfection**:
Preheat the air fryer for optimal results. Cook the chicken thighs in batches, ensuring they are spaced evenly for uniform crispiness.
**Creative Variations**:
Feel free to customize the fried rice with your favorite vegetables or protein sources for a personalized touch.
Crunchy Chili Chicken Bowls
Elevate your weeknight dinner routine with the simplicity + bold flavors of Crunchy Chili Chicken Bowls served alongside a blend of Cauliflower + Brown Fried Rice
Equipment
- Air Fryer you can cook on the top eack of your oven at 425℉
Ingredients
For the Chicken Marinade:
- 2 lbs boneless skinless chicken thighs
- 1/4 cup coconut aminos
- 1/4 cup honey
- 1/2 tsp salt
- 1/2 tsp minced garlic
- 1 tbsp crunchy chili oil
- 1 tbsp olive oil
For the Cauliflower Fried Rice
- 1/4 cup carrots finely diced
- 1/4 cup green onions chopped
- 1 tbsp olive oil
- 1 1/2 cups cooked brown rice
- 12 oz frozen cauliflower rice steamed
- 1/8 cup coconut aminos
- 1 tbsp sesame oil
- 1/2 tsp minced garlic
- salt to taste
- 2 eggs
Let's Make It
- In a large bowl or ziplock bag, stir together all of the ingredients for the chicken marinade, add in the chicken, toss and let marinate for 20-30 minutes or up to 4 hours.
- Preheat the air fryer to 400℉
- Lay the chicken on the air fryer tray or basket. If using a oven style air fryer, make sure you have pan underneath the chicken to catch the drippings.
- Bake the chicken in the air fryer for 10-15 minutes or until the chicken reaches a temperature of 165℉. You will know it's done when the edges get browned and crispy.
- While the chicken is cooking, make the cauliflower fried rice by heating up 1 tbsp of oil in a large pan over medium high heat. Add in the carrots and cook for about 3-4 minutes until tender, then add in the green onions, cook for another minute or so.
- Add the brown rice, cauliflower rice, coconut aminos, sesame oil, garlic + salt. Stir the rice and continue cooking until the rice starts to brown.
- Clear out a circle in the middle of the rice, creating a well to add in the eggs, scramble them and begin to work them into the rice mixture. Once the eggs are done, turn off the heat.
- Once the chicken is done, slice into strips and serve over a bed of the fried rice. Top with more chili oil + green onions.
Nutrition Facts
