Chili Crunch Chicken Bowls

I mean, who doesn't love chili crunch with it's pungent, crunchy, garlicky goodness suspended in a bright red kind-of-spicy-kind-of-sweet oil that complements pretty much every dish. Here is a bowl that capitalizes on that star ingredient, in both the veg and the meat components. This is a great option for weeknights because it comes together quickly, and is primarily made with pantry items.

You can use coconut aminos instead of soy, if you'd like. Coconut aminos are a soy-free, slightly sweeter alternative to soy sauce, made from fermented coconut sap, adding a salty-sweet umami flavor without overpowering the dish or making it too salty. That being said, please feel free to use soy if that is what is in your cupboard.

Note you'll use the grated ginger in the cucumber salad and in the chicken mixture, so you can grate it all at once.

Chili Crunch Chicken Bowls

yield: 4 servings

Ingredients

For the Cucumber Salad

1 tablespoon chili crunch

1 tablespoon soy sauce or coconut aminos

1 tablespoon maple syrup

1 tablespoon rice vinegar

2 teaspoon grated ginger root

1⁄2 teaspoon salt

2 English cucumbers, cut lengthwise into quarters, and diced

3 - 4 green onions, thinly sliced

For the Chili Crunch Chicken

1 tablespoon olive or avocado oil

1 medium onion, diced

2 cloves garlic, crushed and minced

1 tsp grated ginger root

1 pound ground chicken

400 grams frozen spinach, thawed and well-drained

1⁄4 cup soy sauce or coconut aminos

2 tablespoons chili crunch

1 tablespoon pure maple syrup

1 tablespoon rice vinegar

pinch of salt

Juice of 1 lime (about 1 1/2 tablespoons)

For Serving

3 cups cooked favorite grain or cauliflower rice

Instructions

Make the Cucumber Salad:

In a medium bowl, whisk together the chili crunch, soy, maple syrup, rice vinegar, ginger, and salt until well combined. Add the cucumber and green onion and toss to mix well. Cover and refrigerate until serving.

Prepare grain of choice according to package instructions.

Meanwhile, make the Chili Crunch Chicken:

Heat the oil over medium heat in a large skillet. Once the oil is shimmering, add the onion and sauté until shiny, about 5 minutes. Add garlic and ginger, mixing well. Heat 2 minutes. Add ground chicken. Cook, stirring often, until cooked through and mostly browned, 5 minutes. Add well-drained spinach and mix well to combine. Heat 2 - 3 minute to slowly simmer.

To the chicken mixture, add soy, chili crunch, maple, vinegar, and pinch of salt. Stir to combine well. Add the lime juice, stir to combine, and remove the skillet from the heat.

To assemble the bowls, evenly divide the cooked grain, chili crunch chicken, and cucumber salad among 4 bowls. Enjoy!