Today, we’re diving into a delightful recipe that’s sure to become a family favorite: Crispy Rice Bowls.
This dish brings together a flavorful blend of blackened chicken, crisp rice, and a spicy cashew dressing, all served over a bed of nutrient-packed vegetables and wild rice.
Perfect for meal prepping or a satisfying dinner, these bowls are a celebration of flavors and textures.
Ingredients
Blackened Chicken
- 2 pounds chicken breast or thighs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt (or less if using table salt or sea salt)
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- ½ heaping teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon red pepper flakes
Crispy Rice
- 1 cup puffed rice cereal
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil (or another neutral oil)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground ginger
Spicy Cashew Dressing
- ¾ cup raw, unsalted cashews
- ¼ cup fresh cilantro
- 1 medium clove garlic
- 1 tablespoon fresh minced ginger
- 1 teaspoon kosher salt (or less if using table salt or sea salt)
- 1 teaspoon red pepper flakes (adjust for desired spiciness)
- 1 tablespoon sesame oil (preferably toasted sesame oil)
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup, honey, or agave
- 1 tablespoon lime juice
- ~½ cup water (adjust depending on cashew soak time and blender power)
For Serving
- 2 cups dry wild rice blend
- Optional: 3½ cups vegetable broth (can use water instead)
- 8 ounces arugula
- 1½ cups chopped cucumber
- 1½ cups grated or thinly sliced carrot
- 1½ cups thinly sliced cabbage
- ¾ cup toasted almonds, chopped
- Optional: cilantro and lime wedges for garnish
Step 1: Soak the Cashews
Start by soaking the cashews.
Add cashews to a bowl and cover them with hot water.
Let them soak for at least 30 minutes, or up to a few hours if you have time.
If you’re soaking for only 30 minutes, it’s a good idea to change the water halfway through to ensure the cashews become nice and soft.
Step 2: Marinate the Chicken
Prepare the chicken by mixing olive oil and balsamic vinegar in a bowl.
Add all the spices: kosher salt, chili powder, black pepper, cumin, coriander, and red pepper flakes.
Whisk these ingredients together, then toss the chicken in the mixture until it’s well coated.
Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
The longer you marinate, the more intense the flavors will be.
Step 3: Cook the Rice
While the chicken marinates, cook the wild rice blend.
Add the rice and water to a pot and cook according to the package instructions.
Different blends may have varying cooking times, so be sure to check the package for precise directions.
Step 4: Make the Crispy Rice
For the crispy rice, combine puffed rice cereal, soy sauce, and oil in a bowl, tossing to coat.
Then add garlic powder, onion powder, and ground ginger, mixing well.
Spread the coated puffed rice in an even layer in a pan over medium-low heat.
Toast, stirring frequently, for about 10 minutes until the rice is browned and crispy.
Keep a close eye on it to prevent burning.
Step 5: Toast the Almonds (Optional)
In a small pan over medium heat, toast the almonds, stirring frequently, until they are fragrant and lightly browned.
This usually takes just a few minutes. Remove from the pan and chop finely.
Step 6: Make the Spicy Cashew Dressing
Drain the cashews and add them to a blender with the remaining ingredients for the dressing: cilantro, garlic, fresh minced ginger, kosher salt, red pepper flakes, sesame oil, rice wine vinegar, maple syrup, and lime juice.
Blend until completely smooth and creamy.
Depending on how long you soaked the cashews and the power of your blender, you may need to add about ½ cup of water to achieve the desired consistency.
Step 7: Cook the Chicken
Preheat your grill or grill pan to medium-high heat.
Remove the chicken from the fridge and place it on the grill or in the pan.
Ensure the grill grates are well lubricated or use high-heat oil in the pan.
Cook the chicken until one side is blackened (about 6-8 minutes), then flip and cook the other side for another 6-8 minutes.
The chicken should reach an internal temperature of 165˚F.
Let the chicken rest for a few minutes before cutting it into approximately 1-inch pieces.
Step 8: Assemble the Bowls
To assemble, start with a bed of arugula in each bowl.
Top with cooked wild rice, followed by blackened chicken, crispy rice, cucumber, carrots, cabbage, and toasted almonds.
For added freshness, you can include cilantro and lime wedges.
Drizzle the spicy cashew dressing over the top if serving immediately.
If you’re preparing these for meal prep, store the dressing separately to keep everything fresh and crispy.
Additional Tips and Variations
- Substitutions: If you prefer a different type of grain, quinoa or brown rice can be great alternatives to wild rice. For a vegetarian option, replace the chicken with tofu or tempeh.
- Storage: The components of this dish can be stored separately. The crispy rice should be kept at room temperature to maintain its crunch, while the rice and vegetables can be refrigerated.
- Spice Level: Adjust the amount of red pepper flakes in the cashew dressing according to your spice tolerance.
This recipe not only delivers in taste but also makes for a colorful and nutritious meal.
The combination of textures from the crispy rice and blackened chicken, paired with the creamy and spicy cashew dressing, creates a satisfying and well-rounded dish.
Enjoy making these Crispy Rice Bowls and impress your family and friends with this delectable recipe!