Chili Crunch Chicken Bowls With Cucumber Salad

These bowls combine chili crunch ground chicken with a refreshing cucumber salad for a balanced meal, perfect for quick weeknight dinners or lunch meal prep. The dish comes together in just 30 minutes, offering flavor and flexibility.

By @jenneatsgoood

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 teaspoon ginger root
• 1 english cucumber
• 6 green onions
• 1 tablespoon chili crunch
• 1 tablespoon coconut aminos
• 1 tablespoon pure maple syrup
• 1 tablespoon rice vinegar
• 0.5 teaspoon kosher salt
• 1 english cucumber
• 6 green onions
• 1 dressing
• 1 tablespoon olive or avocado oil
• 1 pound ground chicken
• 3 garlic cloves
• 0.33 cup coconut aminos
• 2 tablespoons chili crunch
• 1 tablespoon pure maple syrup
• 1 tablespoon rice vinegar
• 1 chicken mixture
• 1 lime
• 3 cups cooked white rice, quinoa, or cauliflower rice

Instructions

1. Peel and grate 1 teaspoon of ginger root using a fine grater.
2. Slice the English cucumber thinly into rounds using a sharp knife.
3. Thinly slice 6 green onions, both white and green parts.
4. In a small bowl, mix 1 tablespoon each of chili crunch, coconut aminos, pure maple syrup, and rice vinegar with the grated ginger and 1/2 teaspoon kosher salt.
5. Combine the cucumber slices and green onions in a large bowl and toss them with the prepared dressing.
6. Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat until shimmering.
7. Add 1 pound of ground chicken to the skillet, breaking it apart with a wooden spoon.
8. Mince 3 cloves of garlic and add to the chicken, stirring for another minute until fragrant.
9. Mix in 1/3 cup coconut aminos, 2 tablespoons chili crunch, 1 tablespoon pure maple syrup, and 1 tablespoon rice vinegar to the chicken.
10. Cook the mixture for another 3-4 minutes until the sauce reduces slightly and coats the chicken.
11. Squeeze the juice of 1 lime over the cooked chicken and stir to combine.
12. Serve the chili crunch chicken over 3 cups of cooked white rice, quinoa, or cauliflower rice, topping with the cucumber salad.