Description
This vibrant Chili Crisp Chicken Mango Cucumber Rice Bowl combines tender pan-seared chicken breast with sweet mango and crisp cucumber over fluffy jasmine rice. The bowl is elevated with a tangy, honey-lime dressing and topped with crunchy peanuts, fresh herbs, and a spicy chili crisp kick, creating a perfect balance of sweet, savory, and heat in every bite.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast
- 1 tablespoon olive oil
- 2 tablespoons chili crisp
Rice
- 1 cup jasmine rice
- 1 cup water
Vegetables and Fruit
- 1 medium cucumber
- 1 ripe mango
Dressing
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 tablespoon lime juice
Garnishes
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 teaspoon red pepper flakes
- 1/4 cup roasted peanuts
Instructions
- Cook the Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 1 cup water. Bring to a boil over medium-high heat, then cover and reduce heat to low. Let it simmer for about 15 minutes. Remove from heat and let it steam covered for an additional 5 minutes.
- Prepare the Chicken: Trim excess fat from 1 lb chicken breasts and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and rest before slicing into thin strips.
- Slice the Cucumber and Mango: Cut the cucumber in half lengthwise, scoop out seeds, and slice into thin half-moons. Peel the mango and cut the flesh into thin strips or cubes, as preferred.
- Make the Dressing: In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 tablespoon lime juice. Stir well and adjust sweetness or acidity to taste.
- Assemble the Bowls: Fluff the cooked rice with a fork and divide into serving bowls. Layer sliced chicken, cucumber, and mango on top of the rice. Drizzle the dressing generously over the bowl ingredients.
- Add Chili Crisp and Garnishes: Sprinkle 2 tablespoons chili crisp evenly over each bowl. Garnish with 1/4 cup chopped cilantro, 1/4 cup sliced green onions, 1/4 teaspoon red pepper flakes, and 1/4 cup roasted peanuts for crunch and extra flavor.
- Serve: Enjoy the rice bowls immediately to savor the freshness, spicy heat, and sweet tangy flavors all together.
Notes
- Use ripe mango for the best sweet flavor contrast to the chili crisp spiciness.
- Adjust red pepper flakes and chili crisp amount to control the spice level to your preference.
- Use gluten-free soy sauce if you need the dish to be gluten-free.
- For a vegetarian version, substitute chicken with tofu or tempeh and omit honey, or use a vegan-friendly honey alternative.
- Resting the cooked chicken before slicing helps retain juiciness.
