Chili Crisp Chicken Mango Cucumber Rice Bowl

Looking for a flavorful and easy meal option? This Chili Crisp Chicken Mango Cucumber Rice Bowl is the perfect choice! Packed with vibrant colors and bold flavors, this dish is not only delicious but also quick to prepare, making it ideal for busy weeknights or weekend gatherings.

Why You’ll Love This Recipe:

1. Great flavors: The combination of juicy mango, crisp cucumber, spicy chicken, and fragrant herbs creates a harmonious blend of flavors that will tantalize your taste buds.
2. Quick prep time: With simple ingredients and straightforward steps, this recipe can be whipped up in no time, perfect for those hectic days.
3. Perfect for meal prep: This dish holds up well when prepared in advance, making it a convenient option for meal prepping for the week ahead.

Ingredient Notes:

Mango Salad:

• mango, diced
• Persian cucumbers, chopped
• Serrano or jalapeño pepper, seeded and sliced
• fresh cilantro chopped
• tablespoons fresh mint or basil, torn
• green onions, chopped
• tablespoons mixed sesame and/or sunflower seeds
• tablespoons extra virgin olive oil
• tablespoons apple cider vinegar
• tablespoons lime juice
• avocado, cubed

Chicken:

• pounds boneless skinless chicken breasts or thighs, thinly sliced
• tablespoon cornstarch or arrowroot powder
• tablespoons extra virgin olive oil
• Thai red curry paste
• tablespoon fish sauce, tamari sauce, or soy sauce
• tablespoons salted butter
• garlic, chopped
• chili flakes
• cooked rice

Step-by-Step Instructions:

1. In a large bowl, combine diced mango, chopped cucumbers, sliced peppers, cilantro, mint, green onions, and seeds.
2. In a separate bowl, mix olive oil, apple cider vinegar, and lime juice to make the dressing. Toss the salad with the dressing and top with avocado cubes.
3. In a pan, cook sliced chicken with cornstarch, olive oil, curry paste, fish sauce, butter, garlic, and chili flakes until cooked through.
4. Serve the chicken over cooked rice and mango cucumber salad.

Helpful Tips:

• For a spicier kick, add more chili flakes to the chicken.
• Feel free to customize the salad with your favorite herbs or veggies.
• Store any leftovers separately to maintain freshness.

Expert Tips for the Best Results:

1. Marinate the chicken in the curry paste and fish sauce for added flavor.
2. Use a mix of white and black sesame seeds for a visually appealing salad.

Serving Suggestions:

Pair this dish with a side of steamed jasmine rice and a refreshing cucumber mint cooler for a complete meal experience.

Storage and Reheating Tips:

Store any leftover components separately in airtight containers in the refrigerator. Reheat the chicken in a pan or microwave until heated through, and assemble the bowl fresh for the best taste and texture.

Frequently Asked Questions:

1. Can I use tofu instead of chicken for this recipe?
   Yes, you can substitute tofu for the chicken for a vegetarian option.
2. How long will the salad stay fresh in the fridge?
   The salad can be stored in the refrigerator for up to 2-3 days.
3. Can I use a different type of rice for this dish?
   Feel free to use brown rice or quinoa instead of white rice for a healthier twist.
4. Is there a milder alternative to the chili flakes?
   You can omit the chili flakes altogether or use paprika for a milder heat level.

Conclusion:

Don’t miss out on trying this Chili Crisp Chicken Mango Cucumber Rice Bowl—it’s a flavorful and versatile dish that’s sure to impress your taste buds. Give it a go and let us know how you enjoyed it!

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