Next Post
Dad’s Easy Cheesy Eggs with Chili Butter.
This post may contain affiliate links, please see our privacy policy for details.
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.
Come late spring, I find the most inspiration from fresh herbs and flowers. The perkiness of their leaves and their bright colors give me so many ideas. Their inspiration is a welcomed change of pace after a very white and cozy winter.
Where we live in Colorado, it’s just barely starting to get green. There’s still a fair chance we’ll get a sprinkling of snow. We had a snowstorm on June 18th a couple of years ago. I’ve even seen it snow after a beautiful warm day on the night of July 4th…you just never know around here. But even the slight glimpse of growth and warmer days has brought me new ideas.
Whole Foods was filled with fresh herbs last week and I snatched up every last one. I had an abundance of fresh basil, cilantro, and mint, and plenty of sweet mangos. So this recipe kind of just built itself.
It turned out to be everything I had pictured in my head and the flavor was better than I’d imagined. Plus, these bowls are the easiest to make. Lots of chopping I guess, but otherwise, simple.
All this to say, I love today’s recipe!
Details – start with that mango herb salad
This is my thing, my favorite! Lots of ripe fresh mango, so many fresh herbs, refreshing cucumber, toasted seeds, a little spice from a serrano pepper, and a simple lime dressing.
Just toss everything together in a bowl, no fancy steps.
The chicken
It’s a little crispy, a little spicy, but simple. Toss it up with some arrowroot or cornstarch to help with the crispiness. Then cook it up with Thai red curry paste and a splash of fish sauce.
You can certainly use tamari or soy sauce too, but I love fish sauce.
And the chili crisp butter, make sure it’s a high-quality grass feed butter for best flavor. I love Straus Organic European butter. Then just cook the garlic and chili flakes in the butter until golden and crisp.
Finish it up
Lots of rice, then the chicken. Spoon the butter over the chicken, then top each bowl with the mango salad.
Enjoy immediately…and that’s it! This takes less than an hour to make and it’s not only delicious but fun! All those fresh herbs really make a difference.
Looking for other quick weeknight dinners? Here are some favorites:
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Lastly, if you make this Chili Crisp Chicken Mango Cucumber Rice Bowl, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chili Crisp Chicken Mango Cucumber Rice Bowl
Servings: 6
Calories Per Serving: 531 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Mango Salad
- 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
Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons extra virgin olive oil
- 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
Instructions
- 1. Â To make the salad. Combine the mango, cucumbers, serrano pepper, cilantro, basil, and green onions in a bowl. Toss with olive oil, vinegar, and lime juice, and season with salt. Add the avocado and toss lightly. Sprinkle the sesame and/or sunflower seeds overtop.2. In a bowl, toss together the chicken and cornstarch (or arrowroot powder). 3. Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.4. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.5. Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad. Enjoy!
Made this last night and it came together quick and was insanely delish! Every one of Tieghan’s recipes can easily be adapted to your families tastes and always come out great.
Hi LeeAnn,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
Can curry powder be used in place of the paste??
Hi Dani,
Sure, you could do that but you are going to want to add some oil to the pan so the chicken does not dry out. Let me know if you give the recipe a try, I hope you love it!! xx
I made this and it was quick and tasty. I was lazy so I just added some chili crisp to the chicken at the end, and stirred it in with a little butter, rather than making my own sauce from scratch. Turned out great! Thanks for another delicious recipe.
Hey Holly,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
I want to make this, hover I’m a little confused on one thing. Am I supposed to add the curry paste directly to the oil and then drop the chicken in?
Hi Mary,
Yes, that is correct:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I followed the recipe as written and paired with some cilantro- lime rice..it was great and handily served a family of four. The prep was a bit longer than stated but truly worth it…this is better than any restaurant! The only recommendation I would make is to squeeze an extra lime juice on top before serving. And pineapple would be a perfect sub for mango. Another winner!!
Hi Tina,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
This was just so good!! It was quick and easy and super tasty! I went without the pepper and the chili flakes so that my four year old would eat it and it was perfect! I will definitely make this again!
Hi Madison,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Making this tonight!! Question… is it really only 2 servings? I am going to have to double it if so! Thanks!
Hey Heather,
This recipe will make 6 servings! Please let me know if you give it a try, I hope you love the dish!! xx
I like the rustic pottery bowls these are served in. Can you share a source please? Also, although I’ve eaten marigold flowers, I’ve never had marigold seeds and stems, although I guess they must be edible.
Hi Janet,
Sorry, I do not have a link for these bowls. Please let me know if you have any other questions! xx
How thick do you suggest for the chicken slices? 8 min on medium high would torch chicken thighs on my stove. Shall I turn down the heat, or make the slices thicker? I really appreciate your answers to our questions. With your number of recipes that could be quite an undertaking. But your assistance is one of the things that makes your blog my most favorite
I would recommend turning your heat down:) I hope it’s delish!!
This is on tonight’s menu, unless I can’t find a ripe mango. Do you think I could exchange the apple cider vinegar for rice vinegar? I’m allergic to apples..(I know, so strange)
Hey Jan,
Totally, that will work well for you! I hope you love the recipe, let me know how it turns out! xxTieghan
Do you think cauliflower could sub for the chicken to make this vegetarian?
I can never make my chicken crisp up the way your picture showed. And to me, that’s what makes it.
Try using a cast iron pan and let the oil get hot before putting the chicken in.
Hi Jenny,
A little more info would be helpful. Did you try the recipe? What kind of pan are you using? Are you allowing your skillet to heat up correctly first? Let me know!!
Hey Jenn,
Totally, cauliflower would be a great option! Let me know if you give this recipe a try, I hope you love it! xx
Oh my goodness – ALL the good things! yum xx
Thanks!! I hope you love the recipe!!
For someone who is a bit allergic to Mango, would pineapple always be the best substitute or would it depend on the recipe?
Hey Courtney,
Pineapple would be fantastic!! I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Looks delicious what can i sub for the butter I’m dairy free…
Hi Cheryl,
I would just use a dairy free butter, there are so many great options available these days! I hope you love this recipe, let me know if you give it a try! xx
Is this recipe really for 2 people, or is that a typo? It looks delicious though! ?
That’s what I am wondering too!
Hi Heather,
The recipe will make 6 servings:)
Hi Christine,
This recipe will make 6 servings. Let me know if you give it a try, I hope you love it!! xT