If you’re looking for a tasty meal that’s both vibrant and satisfying, the Chili Crisp Chicken Mango Cucumber Rice Bowl is a great choice! This dish brings together fresh ingredients and bold flavors in a way that will impress your family and friends.
Why Make This Recipe
This recipe is perfect for busy days or relaxed weekends. It’s quick to make and full of nutrition! The combination of juicy chicken, sweet mango, and crunchy cucumbers makes every bite delightful. Plus, it’s easy to customize and can easily become a family favorite.
How to Make Chili Crisp Chicken Mango Cucumber Rice Bowl
Ingredients
- 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, to taste
- 1 ripe mango, diced
- 2 Persian cucumbers, chopped
- 1 Serrano or jalapeño pepper, seeded and sliced
- 1/4 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
- Salt, to taste
- 1 avocado, cubed
- Cooked rice or quinoa
- Lime wedges, for serving
Directions
Prepare the Mango Cucumber Salad: In a large bowl, mix together the diced mango, chopped cucumbers, sliced pepper, cilantro, mint or basil, green onions, and sesame/sunflower seeds. In a small bowl, whisk the olive oil, apple cider vinegar, lime juice, and salt together. Pour this over the salad and toss gently. Just before serving, add in the cubed avocado.
Cook the Chicken: Take the sliced chicken and toss it with cornstarch or arrowroot powder until it’s evenly coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook until it’s browned and cooked through, about 5-7 minutes. Next, stir in the Thai red curry paste, fish sauce (or tamari/soy sauce), butter, chopped garlic, and chili flakes. Cook for another 2-3 minutes while stirring until the chicken is coated well and the sauce is heated.
Assemble the Bowl: In serving bowls, layer your cooked rice or quinoa. Top with the chili crisp chicken and add a generous portion of the mango cucumber salad on the side. Serve it with lime wedges for a squeeze of freshness.
How to Serve Chili Crisp Chicken Mango Cucumber Rice Bowl
This dish is best served warm. It’s great for lunch or dinner, and the fresh toppings add a nice contrast to the warm, spicy chicken. You can also enjoy it cold, making it perfect for meal prep!
How to Store Chili Crisp Chicken Mango Cucumber Rice Bowl
Store any leftovers in an airtight container in the fridge. It will last for up to 3 days. Mix everything back together when you’re ready to eat for the best flavor.
Tips to Make Chili Crisp Chicken Mango Cucumber Rice Bowl
- Feel free to adjust the spice level by adding more or less chili flakes.
- Use whatever type of rice or grain you like best; quinoa, brown rice, and jasmine rice all work great!
- For an extra crunch, top with some crushed nuts or seeds.
Variation
You can easily switch the chicken for tofu or shrimp if you prefer! Just adjust the cooking time accordingly. Adding nuts like cashews or almonds can also give it an extra crunch.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the mango cucumber salad and cook the chicken ahead of time. Just store them separately.
2. What can I substitute for mango?
Pineapple or peaches can be great substitutes if you want something different.
3. Is this dish gluten-free?
It can be gluten-free! Just make sure to use tamari sauce instead of soy sauce and check your red curry paste for gluten ingredients.