Chili Crisp Cucumber Chicken Bowls (Printable version)

Tender chicken with cool cucumber salad in spicy chili crisp bowls

# What you need:

→ Creamy Cucumber Salad

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

→ Chicken

10 - 1.25 pounds boneless, skinless chicken breasts or thighs
11 - 1 tablespoon soy sauce
12 - 1 tablespoon sesame oil
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon garlic powder
15 - 1/2 teaspoon ground black pepper

→ Assembly and Garnish

16 - 4 tablespoons chili crisp
17 - 1/2 cup cooked jasmine rice or rice noodles, optional
18 - Fresh cilantro leaves for garnish
19 - Extra sesame seeds for garnish
20 - Lime wedges for serving

# Steps to follow:

01 - In a bowl, combine soy sauce, sesame oil, rice vinegar, garlic powder, and black pepper. Add chicken, toss to coat evenly, and marinate for at least 10 minutes.
02 - Toss sliced cucumbers with salt and let sit for 10 minutes to release excess moisture. Drain well. In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and honey. Add drained cucumbers, green onions, and sesame seeds, mixing until well combined. Refrigerate until ready to assemble.
03 - Heat a skillet over medium-high heat. Add a light coating of oil if needed. Sear chicken for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
04 - Divide the cucumber salad among four serving bowls. Top each with sliced chicken. Add cooked jasmine rice or noodles if desired. Spoon chili crisp generously over the chicken and cucumber mixture.
05 - Sprinkle each bowl with additional sesame seeds and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert tips:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the stress or takeout expense.
  • The chili crisp is your flavor wildcard—dial it up or down depending on your mood and spice tolerance.
  • You get something that tastes restaurant-quality but uses ingredients you probably already have at home.
02 -
  • Don't skip salting and draining the cucumbers—this one step is what keeps your bowl crisp and prevents a soggy mess by the time you eat it.
  • The chicken needs to rest after cooking, not because it's fancy but because it actually lets the meat reabsorb its juices instead of going dry on your plate.
03 -
  • Have your skillet screaming hot before the chicken goes in—this creates that golden crust that makes everything taste intentional rather than just pan-fried.
  • If you can't find good chili crisp, make your own by gently heating a half cup of neutral oil with two tablespoons of chili flakes, three cloves of minced garlic, and a pinch of salt, then letting it cool in a jar.
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