Sweet, spicy and irresistibly crunchy. This Honey Chilli Crunch Chicken Bowl combines crispy chilli oil with sticky honey for the perfect balance of heat, sweetness and savoury flavour. A quick weeknight dinner that's fresh, satisfying and packed with bold gourmet taste
SHOP: ART OF HEAT CHILLI CRISP
Ingredients (Serves 4)
- 500g chicken breast or thighs, sliced
- 2 tbsp olive oil
- Salt and black pepper
- 2 cups cooked jasmine rice
- 1 avocado, sliced
- 1 cup cucumber ribbons
- 1 cup shredded carrots
- 2 spring onions, sliced
- Fresh coriander
- Sesame seeds
Sauce
- 2 tbsp ART OF HEAT Chilli Crunch
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp lime juice
- 1 tsp grated ginger (optional)
Method
- Season the chicken with salt and pepper.
- Heat the olive oil in a pan and cook the chicken until golden and cooked through.
- Mix together the chilli crunch, honey, soy sauce and lime juice.
- Toss the cooked chicken through the sauce until glossy and caramelised.
- Divide the rice between bowls and top with avocado, cucumber, carrots and the sticky chilli crunch chicken.
- Finish with spring onions, coriander, sesame seeds and an extra spoonful of chilli crunch for added texture.
Serving Tip
Pair with steamed edamame or lightly pickled vegetables for a fresh contrast.
