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Crispy Buffalo Chicken Bowls Recipe

Crispy Buffalo Chicken Bowls Recipe
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★★★★★

4.9 from 24 reviews

Crispy Buffalo Chicken Bowls combine tender, golden-brown chicken coated with a flavorful tapioca starch crust and tossed in a tangy, sweet, and savory orange-honey buffalo sauce. Served over fluffy jasmine rice with sautéed broccoli, bell peppers, and onions, this dish offers a vibrant, healthy, and satisfying meal perfect for meal prep or a hearty dinner.

Ingredients

Scale

Chicken

  • 1/3 cup tapioca starch (or potato starch)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 pounds)
  • 2 Tablespoons avocado oil

Sauce

  • 1–2 Tablespoons freshly squeezed orange juice
  • 2 teaspoons orange zest
  • 1/3 cup honey
  • 1 Tablespoon tomato paste
  • 1 Tablespoon tamari (or soy sauce, coconut aminos)
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Veggies

  • 2 Tablespoons avocado oil
  • 2 cups chopped broccoli
  • 1 cup sliced bell peppers (about 2 medium peppers)
  • 1 cup sliced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Bowls

  • 2 cups cooked jasmine rice
  • 1 medium green onion stalk, chopped (for garnish)

Instructions

  1. Prepare the chicken coating: In a medium bowl, combine tapioca starch, garlic powder, ground ginger, salt, and pepper. Add the cubed chicken and toss until each piece is well coated with the seasoning mixture.
  2. Cook the chicken: Heat 2 tablespoons avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken pieces and pan-fry them for 5-8 minutes on one side until golden brown. Flip and cook for another 5-8 minutes until the chicken is fully cooked inside and the exterior is crispy. Stir occasionally to break up the chicken pieces once cooked through.
  3. Mix the sauce: While the chicken cooks, combine freshly squeezed orange juice, orange zest, honey, tomato paste, tamari, sesame oil, minced garlic, ground ginger, salt, and pepper in a large bowl. Set aside about 1/4 cup of this sauce for drizzling later.
  4. Coat the chicken in sauce: Transfer the cooked chicken to a paper towel to drain any excess oil. Then add the chicken into the bowl with the remaining sauce and toss thoroughly until every piece is fully coated.
  5. Sauté the veggies: Add more avocado oil to the skillet and heat over medium-high heat. Add broccoli, sliced bell peppers, and onion. Cook for about 15 minutes, stirring occasionally. Add garlic powder, salt, and pepper, then cook for another 4-5 minutes until vegetables soften but remain vibrant.
  6. Prepare the bowls: Divide the cooked jasmine rice evenly among four bowls or meal prep containers.
  7. Assemble: Evenly distribute the sautéed vegetables and sauced chicken over the rice. Garnish with chopped green onions and drizzle the reserved sauce on top for extra flavor. Serve immediately and enjoy your crispy buffalo chicken bowls!

Notes

  • For a gluten-free version, use tamari sauce or coconut aminos instead of regular soy sauce.
  • Adjust the heat by adding chili flakes or hot sauce to the sauce mix if you prefer spicier buffalo chicken.
  • Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
  • Leftover bowls can be stored in an airtight container in the refrigerator for up to 4 days.
  • Use potato starch if tapioca starch is unavailable; both will give a crispy crust.
  • Consider adding other vegetables like snap peas or carrots for additional color and nutrition.

Nutrition

Keywords: buffalo chicken bowls, crispy chicken recipe, healthy chicken bowl, gluten free chicken recipe, honey buffalo sauce, easy dinner bowls

Find it online: https://frommamamaya.com/crispy-buffalo-chicken-bowls-recipe/