Description
Chili Crisp Chicken Mango Cucumber Rice Bowl is a vibrant fusion of flavors, combining tender chicken glazed with spicy chili crisp, fresh mango sweetness, and crunchy cucumber. This dish not only satisfies your cravings but also brings a delightful explosion of taste to your table, perfect for any occasion.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 tbsp chili crisp
- 1 ripe mango, diced
- 1 medium cucumber, thinly sliced
- 1 cup jasmine or basmati rice
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 1 tbsp cooking oil
Instructions
- Rinse rice under cold water until clear. Combine with two cups of water in a pot, bring to boil, reduce heat, cover, and simmer for 15 minutes.
- Heat oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper; cook for 5-7 minutes per side until golden brown.
- Drizzle chili crisp over cooked chicken and let it caramelize for enhanced flavor.
- While chicken rests, chop mango and slice cucumber.
- Assemble bowls with rice at the bottom, layered with sliced chicken, mango cubes, and cucumber slices.
- Top with cilantro and lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 560
- Sugar: 14g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg