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.