Description
Chili Crisp Chicken Mango Cucumber Rice Bowl for a Fresh Twist
Ingredients
Scale
- 1 mango, diced
- 2 Persian cucumbers, chopped
- 1 Serrano or jalapeño pepper, seeded and sliced
- 0.5 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
- 1.5 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons extra virgin olive oil
- 0.25 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
Instructions
- In a large bowl, mix the diced mango, chopped cucumbers, sliced pepper, cilantro, mint or basil, and green onions. Toss with olive oil, apple cider vinegar, and lime juice until evenly coated. Season with salt, then gently fold in the avocado and sprinkle with sesame and/or sunflower seeds.
- In a separate bowl, toss the thinly sliced chicken with the cornstarch or arrowroot powder until thoroughly coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the Thai red curry paste, cooking for 1-2 minutes until fragrant. Then, add the chicken, tossing to coat in the curry paste. Cook until the chicken turns golden and crispy, about 8 minutes. Remove from heat and stir in the fish sauce or tamari/soy sauce.
- In a small skillet, melt the butter over medium heat. Add the chopped garlic and a pinch of chili flakes, cooking until the butter is browning and the garlic is crispy.
- Start with a bed of cooked rice, then spoon the crispy chicken over the top. Drizzle the garlic chili butter generously over the chicken, and finish with a generous serving of the fresh mango salad.
Notes
- Adjust chili flakes to your heat preference.
- Feel free to substitute vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg