Description
A vibrant and flavorful Chili Crisp Chicken Mango Cucumber Rice Bowl featuring tender chicken thighs marinated in spicy chili crisp sauce, served over fragrant jasmine rice with fresh mango, crisp cucumber, and aromatic garnishes for a perfect balance of heat, sweetness, and freshness.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 2 tablespoons chili crisp, plus extra for serving
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar or lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons olive oil, divided
Rice Bowl Components
- 2 cups cooked jasmine or basmati rice
- 1 large ripe mango, peeled and diced
- 1 large cucumber, diced
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the chili crisp, soy sauce, honey, rice vinegar or lime juice, minced garlic, grated ginger, and 1 tablespoon of olive oil to create a spicy and tangy marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs or breasts to the marinade and toss thoroughly until each piece is well coated. Allow it to sit for a few minutes to absorb the flavors.
- Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces and cook for 5 to 7 minutes on each side or until the chicken is caramelized, cooked through, and reaches an internal temperature of 165°F (74°C).
- Rest and Slice: Remove the chicken from the skillet and let it rest for a few minutes to retain juices, then slice it into strips or bite-sized pieces for serving.
- Assemble the Bowls: Divide the cooked jasmine or basmati rice evenly among four serving bowls. Top each with sliced chili crisp chicken, diced ripe mango, and diced cucumber for a refreshing balance.
- Garnish and Serve: Sprinkle each bowl with sliced green onions and optional sesame seeds, and garnish with fresh cilantro if desired. Finish with an extra spoonful of chili crisp on top for an added kick. Serve the bowls warm for best taste.
Notes
- Adjust the heat level by increasing or decreasing the amount of chili crisp used according to your spice preference.
- This recipe is versatile; you can substitute the skillet-cooked chicken with grilled or air-fried chicken for different flavors and textures.
- Leftover components such as chicken, rice, and diced mango or cucumber store well separately in airtight containers, making this recipe ideal for meal prep.
