Description
This Chili Crisp Chicken Mango Cucumber Rice Bowl is a tantalizing mix of Asian-inspired flavors, featuring tender chicken marinated in a spicy chili crisp sauce, served with jasmine rice, fresh mango, cucumber, avocado, and a zesty lime garnish. It’s a vibrant and satisfying meal that’s perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs (or breasts)
- 2 tablespoons chili crisp (plus more for drizzling)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (minced)
For the Bowl:
- 2 cups cooked jasmine rice
- 1 ripe mango (peeled and diced)
- 1 small cucumber (thinly sliced)
- 1 avocado (sliced)
- 2 green onions (sliced)
- Fresh cilantro for garnish
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, mix the chili crisp, soy sauce, rice vinegar, honey, garlic, and ginger. Add the chicken and toss to coat. Marinate for 15–30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken for 5–7 minutes per side or until fully cooked and caramelized. Let rest for a few minutes, then slice.
- Assemble the Bowls: Divide the cooked rice among 4 bowls. Top each with sliced chicken, mango, cucumber, avocado, and green onions. Drizzle with extra chili crisp and garnish with cilantro. Serve with lime wedges on the side.
Notes
- You can swap the mango for pineapple or peaches if desired.
- To make it vegetarian, replace the chicken with crispy tofu or chickpeas.
- Chili crisp ranges in spice level, so adjust the amount to taste.
- Prep Time: 20 minutes (plus marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 10g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
