Sichuan-Style Chicken & Crispy Rice Bowl
Ingredients
- 1 poundground chicken
- 2 tablespoonvegetable oil
- 4 clovegarlic
- 1 tablespoonginger
- 4scallion
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- ½ teaspoonSichuan peppercorns
- ¼ teaspoonred pepper flakes
- 3 cupcooked white rice (day-old or chilled)
- 1lime
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 4 scallions, separating white and green parts.
- 04
Cut 1 lime into wedges.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into small pieces with a spoon, until no pink remains, about 5–6 minutes. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add minced garlic and ginger, stir constantly for 30 seconds until fragrant.
- 03
Return the chicken to the skillet. Stir in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon Sichuan peppercorns, and 1/4 teaspoon red pepper flakes. Toss to coat and cook for 1 minute, then remove from heat.
- 04
In the same skillet (don't wash it), increase heat to medium-high. Add the chilled or day-old rice, breaking up clumps. Let it sit undisturbed for 2–3 minutes to crisp, then stir and cook another 2–3 minutes until the bottom is golden and crunchy in spots.
- 05
Divide the crispy rice between bowls and top with the Sichuan chicken. Squeeze fresh lime juice over each bowl and garnish with chopped scallion. Serve immediately.
Spice Tips
For milder heat, reduce red pepper flakes to 1/8 teaspoon. For serious fire, add 1/2 teaspoon more red pepper flakes or a pinch of cayenne. A splash of chili oil drizzled over the finished bowl adds both flavor and heat.
Day-old rice crisps best; fresh rice is too moist. If using freshly cooked rice, spread it on a plate to cool first. Sichuan peppercorns deliver a distinctive numbing tingle—find them in the Asian aisle or omit if unavailable (the dish will still be spicy and delicious).