Name: Crispy Chili Chicken Rice Bowl with Pineapple-Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 1 ½ English cucumbers; 1 ½ cups jasmine rice; 1 ½ limes; ¾ cup peanuts, roasted unsalted; 1 ½ small pineapples; ½ medium red onion; apple cider vinegar; black pepper; chili-garlic sauce; cornstarch; fish sauce; neutral vegetable oil; salt

Crispy Chili Chicken Rice Bowl with Pineapple-Cucumber SaladCrispy Chili Chicken Rice Bowl with Pineapple-Cucumber Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

1 ½ English cucumbers

1 ½ cups jasmine rice

1 ½ limes

¾ cup peanuts, roasted unsalted

1 ½ small pineapples

½ medium red onion

apple cider vinegar

black pepper

chili-garlic sauce

cornstarch

fish sauce

neutral vegetable oil

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove from heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, zest and juice limes into a large bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime, along with vinegar, chili-garlic sauce, and salt. Whisk to combine the dressing.

Peel, halve, and small dice onion. Add to the bowl with the dressing.

Cut off skin from each pineapple; quarter, core, and medium dice the flesh. Add to the bowl.

Trim and medium dice cucumbers. Add to the bowl and toss to combine the salad. Set aside.

Cut the chicken into ¼-inch thick slices and place in another large bowl. Add cornstarch and pepper, then toss to coat.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and cook, flipping once, until cooked through and crispy on both sides, 5-6 minutes. Transfer to a plate.

Meanwhile, using a clean cutting board, roughly chop peanuts.

Return chicken to the skillet. Add chili-garlic sauce and stir to coat, 15-30 seconds. Remove from heat, add fish sauce, and stir once more to combine.

To serve, divide rice between bowls, then top with the chicken and salad. Sprinkle with peanuts and enjoy!

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