chili-crisp-chicken-mango-cucumber-rice-bowl
This colorful Chili Crisp Chicken Mango Cucumber Rice Bowl is full of Thai flavors and so simple. Made with flavorful Thai curry paste and doused in a chili crisp butter sauce. The chicken is cooked until caramelized around the edges then added to bowls of rice. A fresh, bright mango herb salad is spooned overtop for a balance of spicy, sweet, and savory flavor. Altogether, it’s so delicious.
Ingredients
1 mango, diced
1.5 pounds boneless skinless chicken breasts or thighs, thinly sliced
2 tablespoons extra virgin olive oil
🔒 The full recipe is members-only
39 more ingredients · 7 steps locked.
Unlock the full recipe — $5.99/mo