Name: Chili Crisp Chicken Mango Cucumber Rice Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 mango, diced; 2 Persian cucumbers, chopped; 1 Serrano or jalapeño pepper, seeded and sliced; 1/2 cup fresh cilantro chopped; 3 tablespoons fresh mint or basil, torn; 2 green onions, chopped; 3 tablespoons mixed sesame and/or sunflower seeds; 2 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons lime juice; 1 avocado, cubed; 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced; 1 tablespoon cornstarch or arrowroot powder; 2 tablespoons extra virgin olive oil; 1/4 cup Thai red curry paste; 1 tablespoon fish sauce, tamari sauce, or soy sauce; 6 tablespoons salted butter; 3-4 cloves garlic, chopped; chili flakes; 3-4 cups cooked rice

Description

This Chili Crisp Chicken Mango Cucumber Rice Bowl is a vibrant and flavorful dish that combines tender chicken with a refreshing mango salad, all served over a bed of fluffy rice. The spicy chili crisp adds a kick of heat, while the creamy avocado brings a smooth contrast to the dish.

Ingredients

Units Scale

Mango Salad:

1 mango, diced
2 Persian cucumbers, chopped
1 Serrano or jalapeño pepper, seeded and sliced
1/2 cup fresh cilantro chopped
3 tablespoons fresh mint or basil, torn
2 green onions, chopped
3 tablespoons mixed sesame and/or sunflower seeds
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice
1 avocado, cubed

Chicken:

1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
1 tablespoon cornstarch or arrowroot powder
2 tablespoons extra virgin olive oil
1/4 cup Thai red curry paste
1 tablespoon fish sauce, tamari sauce, or soy sauce
6 tablespoons salted butter
3–4 cloves garlic, chopped
chili flakes
3–4 cups cooked rice

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Instructions

Prepare Mango Salad: In a large bowl, combine diced mango, chopped cucumbers, sliced pepper, cilantro, mint/basil, green onions, seeds, olive oil, vinegar, and lime juice. Add cubed avocado and gently toss to combine.
Cook Chicken: Toss sliced chicken with cornstarch/arrowroot powder. In a large skillet, heat olive oil and cook chicken until browned. Add curry paste, fish/tamari/soy sauce, butter, garlic, and chili flakes. Cook until chicken is cooked through.
Assemble Bowls: Divide cooked rice among bowls. Top with chili crisp chicken and mango salad. Serve and enjoy!

Notes

You can adjust the level of spiciness by adding more or less chili flakes to the chicken.
Feel free to customize the salad with your favorite herbs or additional vegetables.

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 10 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 6 g
Protein: 22 g
Cholesterol: 70 mg