Description
A delicious and crispy chicken rice bowl with fresh vegetables and a zesty 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
- For extra crunch, make sure the rice is evenly spread out on the sheet tray.
- Adjust the amount of chili crisp oil based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg