TikTok Chili-Crisp Cucumber Chicken Bowls (Print View)

Juicy chicken meets creamy cucumber salad with a kick of chili crisp in these vibrant 35-minute bowls.

# Components:

→ Creamy Cucumber Salad

01 - 2 large English cucumbers, thinly sliced
02 - 1 teaspoon salt
03 - 1/3 cup plain Greek yogurt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce
06 - 1 teaspoon sesame oil
07 - 1 teaspoon sugar
08 - 2 green onions, thinly sliced
09 - 1 tablespoon toasted sesame seeds

→ Seared Chicken

10 - 1.25 pounds boneless, skinless chicken breasts or thighs
11 - 1 tablespoon soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon honey
14 - 1 tablespoon neutral oil
15 - 2 cloves garlic, minced
16 - 1 teaspoon fresh ginger, grated
17 - Freshly ground black pepper to taste

→ For Serving

18 - 4 cups cooked jasmine rice or short-grain rice
19 - 4 tablespoons chili crisp
20 - 1/4 cup fresh cilantro leaves, chopped
21 - Extra green onions, sliced

# Directions:

01 - Place sliced cucumbers in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to draw out excess moisture. Rinse briefly and pat dry with paper towels.
02 - In a large bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, and sugar. Add the cucumbers, green onions, and sesame seeds. Toss to coat. Chill until ready to serve.
03 - In a bowl, combine soy sauce, oyster sauce, honey, oil, garlic, ginger, and black pepper. Add chicken and toss to coat. Let marinate for 10 minutes.
04 - Heat a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden, cooked through, and juices run clear. Let rest for 3 minutes, then slice.
05 - Divide creamy cucumber salad among four bowls. Add a scoop of rice. Top with sliced chicken. Drizzle each bowl with 1 tablespoon chili crisp.
06 - Top each bowl with cilantro and extra green onions. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the guilt or the takeout container.
  • The contrast of cool, creamy cucumber against warm chicken and that spicy chili crisp heat is genuinely addictive.
  • You can swap the chicken for tofu, skip the rice, adjust the spice level—it bends to what you've got without complaining.
02 -
  • Don't skip the cucumber salting step thinking you'll save time—that 10 minutes of sitting is what keeps your bowl from tasting watery by the time you eat it.
  • The chili crisp should be spicy enough to make you notice it but not so much that it drowns out the subtle sesame and yogurt flavors underneath.
03 -
  • Pat your cucumbers completely dry after salting them—moisture is the enemy of that creamy, clingy dressing texture you're going for.
  • Don't skimp on the sesame seeds; they're toasted, which means they have actual flavor and aren't just sitting there looking decorative.
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