Name: Chili oil chicken and cucumber bowls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 3/4 lb boneless skinless chicken breast, sliced 1/4 inch thick; 1 tsp salt; 3/4 tsp black pepper; 1 1/2 tbsp avocado oil; 7 oz dry rice noodles; 1 1/4 lb English cucumbers, spiralized into noodles; 1/2 cup chili crisp; 3 tbsp low sodium soy sauce; 2 tbsp rice vinegar; 3 cloves garlic, minced; 1 tbsp honey; 2 green onions, thinly sliced; 8 cups water

Instructions

Prep 30 min · Cook 10 min

Place the cucumber noodles in a colander and toss with a small pinch of the salt. Let them drain for 10 minutes to remove excess moisture. Pat the noodles very dry with paper towels.
Bring the water to a boil in a large pot. Add the rice noodles and cook for 6 minutes or until tender, stirring occasionally to prevent clumping. Drain and rinse under cold water. Toss the noodles with one third of the avocado oil to prevent sticking.
In a large mixing bowl, whisk together the chili crisp, soy sauce, rice vinegar, minced garlic, and honey.
Season the chicken slices with the black pepper and the remaining salt. Heat the remaining avocado oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Sear the chicken until golden and no longer pink in the center, about 3 minutes per side. Done when no longer pink, 165°F.
Toss the cooked rice noodles and the dried cucumber noodles with half of the chili oil dressing. Divide the dressed noodles among four bowls or meal prep containers. Top with the seared chicken and spoon the remaining dressing over the top. Garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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