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Sweet Spicy Chicken Mango Rice Bowl

Sweet Spicy Chicken Mango Rice Bowl: A Flavorful Quick Meal

Enjoy a delightful Sweet Spicy Chicken Mango Rice Bowl, a quick dinner solution that perfectly combines tender chicken, vibrant mango, and fluffy rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken thighs
For the Rice
  • 1 cup jasmine rice Can substitute with basmati or brown rice.
For the Sauce
  • 3 tablespoons low-sodium soy sauce Can substitute with coconut aminos for gluten-free.
  • 2 tablespoons honey Maple syrup or brown sugar can be alternatives.
  • 1-2 tablespoons Sriracha Adjust based on preference.
  • 1 tablespoon rice vinegar Apple cider vinegar can also be used.
For the Freshness
  • 1 large ripe mango Avoid using canned mango.
  • 1 tablespoon fresh ginger Ground ginger or frozen can be alternatives.
  • 3-4 pieces green onions Use white parts during cooking and save green tops for garnish.
For Cooking
  • 2 tablespoons vegetable oil Avocado oil is a good substitute.

Equipment

  • Medium pot
  • large skillet
  • mixing bowl
  • knife
  • cutting board

Method
 

Cook the Rice
  1. Rinse jasmine rice under cold water until water runs clear. Transfer to a medium pot, add water, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Let it rest off heat for 5-10 minutes.
Prep Ingredients
  1. Cut chicken thighs into bite-sized pieces and season with salt and pepper. Mix sauce ingredients in a bowl and set aside.
Sear the Chicken
  1. Heat oil in a skillet over medium-high. Add chicken in a single layer, sear for 2-3 minutes on one side, then flip and cook for another 2 minutes.
Add Aromatics
  1. Sprinkle white parts of green onions over the chicken and sauté for 30 seconds.
Pour the Sauce
  1. Pour sauce over chicken, stirring gently to coat. Simmer for 3-4 minutes until sauce thickens.
Incorporate Mango
  1. Fold in diced mango and warm for 30-60 seconds.
Serve
  1. Fluff rice and divide into bowls. Spoon chicken and mango mixture over rice, garnish with reserved green onions, and serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2-3 days. Freeze chicken and sauce separately from rice and mango for up to 3 months.

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