Chili Crisp Cucumber Chicken Bowls (Print Version)

Cool cucumbers meet spicy seared chicken in these vibrant Asian fusion bowls.

# What You'll 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 1/4 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

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

# How To Make It:

01 - In a bowl, combine soy sauce, sesame oil, rice vinegar, garlic powder, and black pepper. Add chicken, toss to coat thoroughly, and marinate for at least 10 minutes.
02 - Toss sliced cucumbers with salt and let sit for 10 minutes to draw out excess moisture, then drain. In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and honey. Add drained cucumbers, green onions, and sesame seeds. Mix well and refrigerate until ready to assemble.
03 - Heat a skillet over medium-high heat and add a splash 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. Allow to rest for 5 minutes, then slice into bite-sized pieces.
04 - Divide cucumber salad evenly among serving bowls. Top each portion with sliced chicken. Add jasmine rice or noodles if desired. Spoon chili crisp generously over chicken and cucumbers.
05 - Sprinkle extra sesame seeds and fresh cilantro over each bowl. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • It tastes like you spent way more effort than the actual 35 minutes it takes.
  • The contrast between cool, tangy cucumbers and crispy, salty chicken creates this satisfying bite every single time.
  • Chili crisp transforms a simple bowl into something you'll crave, and you can control exactly how much heat you want.
  • High protein and balanced enough that you won't feel guilty eating it multiple times a week.
02 -
  • Don't skip salting and draining the cucumbers—I learned this the hard way when my beautiful bowl turned into a watery mess after five minutes.
  • Internal temperature matters: 165°F for chicken means it's safe and still juicy, but going past that into the 175°F range makes it dry and disappointing.
  • The quality of your chili crisp really does matter—cheap versions taste thin and one-note, while good ones have depth and actual chile flavor.
03 -
  • If you're making these ahead, keep the salad and chicken separate until the last moment—assemble right before eating so the chicken stays warm and the cucumbers stay crisp.
  • Use a meat thermometer to check doneness, especially if you're cooking thighs—it takes the guesswork out and ensures you never accidentally overcook them.
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