Print

Crispy Buffalo Chicken Bowls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

These Crispy Buffalo Chicken Bowls combine tender, pan-fried chicken coated in a flavorful tapioca starch and spice mix with a zesty honey-lime buffalo sauce. Served atop jasmine rice and fresh crunchy veggies like celery and carrots, garnished with green onions and optional avocado and ranch or blue cheese, this dish delivers a perfect balance of crispy texture and bold spicy-sweet flavor in a convenient bowl format.

Ingredients

Chicken Coating

  • 1/4 cup tapioca starch
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 pounds)
  • 2 Tablespoons avocado oil

Buffalo Sauce

  • 1/4 cup hot sauce
  • 1/4 cup honey
  • 1 Tablespoon freshly squeezed lime juice
  • 2 teaspoons minced garlic
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Bowl Assembly

  • 2 cups cooked jasmine rice
  • 2-3 cups chopped celery
  • 2-3 cups sliced carrots
  • 1 medium avocado, sliced (optional)
  • 1 medium green onion stalk, chopped (for garnish)
  • Healthy ranch dressing or crumbled blue cheese (optional)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, combine tapioca starch, garlic powder, chili powder, cumin, smoked paprika, salt, and pepper to create the coating mix.
  2. Add Chicken: Add the cubed chicken breasts to the bowl and toss thoroughly until each piece is well coated with the dry mixture.
  3. Heat Skillet: Place a large non-stick skillet over medium-high heat and pour in the avocado oil, allowing it to warm up.
  4. Cook Chicken: Add the coated chicken cubes to the hot skillet. Let them cook undisturbed for 5 to 8 minutes until the undersides turn golden brown, then flip and cook another 5 to 8 minutes until the chicken is fully cooked and crispy on the outside. Stir gently at the end to break up any larger pieces.
  5. Whisk Sauce: While the chicken cooks, whisk together the hot sauce, honey, lime juice, minced garlic, chili powder, onion powder, salt, and pepper in a large bowl. Set aside approximately 1/4 cup of this sauce for drizzling later.
  6. Transfer Chicken: Once cooked, remove the chicken from the skillet and place it on paper towels to drain any excess oil.
  7. Add Sauce: After the oil has drained, add the chicken to the bowl containing the buffalo sauce and toss well until the chicken is fully coated.
  8. Assemble Bowls: Evenly divide cooked jasmine rice, chopped celery, sliced carrots, and buffalo chicken among 4 serving bowls. Top each bowl with chopped green onions, sliced avocado if using, and drizzle the reserved sauce on top. Add a drizzle of healthy ranch or sprinkle crumbled blue cheese as desired for extra flavor.

Notes

  • To keep chicken extra crispy, ensure not to overcrowd the pan when frying.
  • If you prefer less heat, reduce the amount of hot sauce or choose a milder variety.
  • For a gluten-free meal, verify the hot sauce ingredients as some brands may contain gluten.
  • Prep vegetables ahead to speed up assembly time.
  • Leftover bowls can be refrigerated and reheated in a skillet or microwave for quick meals.

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