Chili Crisp Shallot Chicken Rice Bowl

This vibrant rice bowl is sweet and savory, with a hint of heat, and packed with fresh ingredients. Our Roasted Shallot Infused Olive Oil brings rich umami to your stir-fry base, while the Honey Ginger White Balsamic adds bright, aromatic depth to mango, cucumber, and avocado.

Fresh, balanced, and bursting with flavor — it’s your new go-to weeknight dinner.

Serves 4 

Ingredients: 

Chili Crisp Shallot Chicken: 

1 pound boneless skinless chicken breasts, thinly sliced

2 tablespoons cornstarch 

3 tablespoons Roasted Shallot Infused Olive Oil, divided 

2 tablespoons chili garlic crisp 

1 tablespoon gochujang 

1 tablespoon soy sauce 

¼ cup chicken broth 

Mango Cucumber Salad: 

1 cup fresh mango, diced 

1 cup cucumber, diced 

1 avocado, peeled and sliced 

¼ cup fresh basil leaves, torn 

¼ cup scallions, chopped 

½ cup fresh cilantro leaves 

1 small jalapeño or serrano pepper, thinly sliced 

2 tablespoons Roasted Shallot Olive Oil 

2 tablespoons Honey Ginger Infused White Balsamic 

1 tablespoon fresh lime juice 

Fleur de sel and pepper, to taste 

3 cups cooked white rice 

Sesame seeds, for garnish 

Instructions 

Pat chicken slices dry with paper towels and transfer to a large bowl. Sprinkle the chicken with cornstarch and toss to coat. 

Heat 1 1/2 tablespoons of Roasted Shallot Infused Olive Oil in a large skillet or wok over medium-high heat. Once hot, add the chicken (working in batches if necessary), and stir-fry until lightly golden. Remove the chicken from the skillet and reduce the heat to medium-low. 

Add the remaining Roasted Shallot Infused Olive Oil to the skillet, along with the chili garlic crisp, gochujang, soy sauce, and chicken broth. Whisk to combine, and then bring to a simmer. Simmer for 2 minutes, whisking occasionally, or until the sauce has thickened slightly. Return the chicken to the skillet and toss to coat in the sauce. Cook for 1 minute more or until the chicken is hot and cooked through. 

To make the salad, place mango, cucumber, avocado, basil, scallions, cilantro, jalapeño, Roasted Shallot Infused Olive, Honey Ginger Infused White Balsamic, and lime juice in a large bowl, toss to combine, and season with salt and pepper. 

Divide rice between plates or bowls and top with chicken and salad. Garnish with sesame seeds before serving.