Chili Crisp Chicken Mango Cucumber Rice Bowl
Experience a burst of flavors with this Chili Crisp Chicken Mango Cucumber Rice Bowl! This vibrant dish combines tender chicken, sweet mango, and crunchy cucumber, all topped with a spicy chili crisp sauce. Perfect for weeknight dinners or impressing guests, this bowl is a feast for the eyes and the palate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 ripe mango, diced
- 1 medium cucumber, sliced
- 4 tbsp chili crisp sauce
- 2 cups cooked jasmine rice
- 2 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp honey or agave syrup
Instructions
- Prepare your ingredients by dicing chicken and mincing garlic.
- Heat oil in a skillet over medium-high heat. Add chicken seasoned with salt and pepper; cook for 6-8 minutes until golden brown.
- Stir in garlic during the last 30 seconds of cooking.
- In a bowl, whisk together soy sauce, lime juice, honey, and chili crisp. Pour over chicken and stir to coat.
- Layer cooked rice in bowls; top with cucumbers and mangoes. Finish with the chili crisp chicken mixture.
Nutrition
- Serving Size: 1 bowl (330g)
- Calories: 480
- Sugar: 10g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: For added crunch, consider adding roasted peanuts or avocado. You can substitute chicken with shrimp or tofu for variety.