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Chili Crisp Chicken Mango Cucumber Rice Bowl Recipe

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4 from 14 reviews

A vibrant and flavorful Chili Crisp Chicken Mango Cucumber Rice Bowl featuring tender Thai red curry-spiced chicken, a fresh mango and cucumber salad, and a fragrant garlic chili butter sauce served over fluffy rice, perfect for a satisfying and colorful meal.

Ingredients

Salad 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

Chicken 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

Garlic Chili Butter Sauce

  • 6 tablespoons salted butter
  • 3-4 cloves garlic, chopped
  • Chili flakes, to taste

Other

  • 3-4 cups cooked rice

Instructions

  1. Make the salad: In a large bowl, combine diced mango, chopped Persian cucumbers, sliced serrano or jalapeño pepper, chopped cilantro, torn mint or basil, and chopped green onions. Toss gently with extra virgin olive oil, apple cider vinegar, lime juice, and season with salt to taste. Add cubed avocado and toss lightly to combine. Finally, sprinkle mixed sesame and/or sunflower seeds on top.
  2. Prepare the chicken: In a separate bowl, toss the thinly sliced chicken breasts or thighs with cornstarch or arrowroot powder until evenly coated.
  3. Cook the chicken with curry paste: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook for 1-2 minutes until fragrant. Add the coated chicken to the skillet, tossing to coat it thoroughly in the curry paste. Cook the chicken for about 8 minutes, until it becomes crispy and cooked through. Remove from heat and stir in the fish sauce, tamari, or soy sauce.
  4. Make the garlic chili butter: In a small skillet, melt the salted butter over medium heat. Add the chopped garlic and a pinch of chili flakes. Cook until the butter browns slightly and the garlic crisps, taking care not to burn it.
  5. Assemble the rice bowls: Divide 3-4 cups of cooked rice among serving bowls. Spoon the crispy chili curry chicken over the rice. Drizzle the garlic chili butter sauce on top of the chicken. Finally, top each bowl with a generous portion of the mango and cucumber salad. Serve immediately and enjoy!

Notes

  • You can use chicken breasts or thighs depending on preference; thighs will be juicier.
  • Adjust the heat level by varying the amount of chili flakes and type of pepper used.
  • For a gluten-free option, use tamari instead of soy sauce and ensure the curry paste is gluten-free.
  • Leftover salad can be stored separately in the fridge for up to 2 days to keep the avocado fresh.
  • This dish can be served warm or at room temperature, making it ideal for meal prep.

Find it online: https://simpleplatter.com/chili-crisp-chicken-mango-cucumber-rice-bowl-recipe/