Chili Crisp Chicken Mango Cucumber Rice Bowl
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Half Baked Harvest · by Tieghan Gerard★ 4.9 (282)

Chili Crisp Chicken Mango Cucumber Rice Bowl

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 62%
CARBS 50G37% OF CAL
4G FIBER0G ADDED0G INTRINSIC37G OTHER10G TOTAL SUGAR
FAT 25G41% OF CAL
9G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced chicken over rice topped with a fresh mango, cucumber, and herb salad. A vibrant Thai-inspired bowl balancing heat, sweetness, and brightness.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 mango, diced
  • 2 Persian cucumbers, chopped
  • 1 Serrano or jalapeño pepper, seeded and sliced
  • 1/2 cup fresh cilantro chopped
  • 3 tablespoons fresh mint or basil, torn
  • 2 green onions, chopped
  • 3 tablespoons mixed sesame and/or sunflower seeds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 1 avocado, cubed
  • 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon cornstarch or arrowroot powder
  • 1/4 cup Thai red curry paste
  • 1 tablespoon fish sauce, tamari sauce, or soy sauce
  • 6 tablespoons salted butter
  • 3-4 cloves garlic, chopped
  • chili flakes
  • 3-4 cups cooked rice
PREP
25M
SODIUM
598MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.