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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. 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!
Yum yum yum yum yum yum yum.
Thanks so much Lesley!!
This recipe is perfection! Our family loves it and has made it a regular in our dinner rotation.
Hi Katie,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
Super yummy!!! Refreshing and flavorfull!
Hey Kristi,
Perfect!! I appreciate you giving this recipe a try, I love to hear that it was a winner! xTieghan
Just made this for dinner and I am loving it! A fantastic mix of flavors, perfect for the heat wave we’re stuck in right now. I figured I could swap seitan pieces for the chicken to make it vegetarian and that worked perfectly. This is definitely going to go in my regular rotation of “stuff in a rice bowl” recipes (possibly my favorite dinner genre).
Hey Mo,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! xx
So delicious! My husband and two littles loved it!!
Hi Jackie,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT
Can I give this 10 stars?? This recipe is quick, easy, and packed with flavor. I subbed a honey ginger white balsamic for the apple cider vinegar and was delighted. This will become a regular in our house!
Hi Cara,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Really great and easy recipe. Having been to Thailand several times I love their combo of flavors and this was really a blast back to the past. Chicken was wicked, added extra chilli flakes to the butter sauce for extta zing. Always loved sweet fruit and heat salads, pineapples work well, and peaches as well. Try it with different rices as well. Jasmin for a stickier rice, basmati cooked with some good green cardamom pods and bayleaves. Going to try your other recipes as well. Thanks again
Hey Oliver,
Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx
I made this for the first time for dinner tonight. It was absolutely fabulous! I will definitely be making it again!
Hi Vera,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for trying it out:) xTieghan
I LOVE this recipe and have made it at least 6 or 7 times since discovering it ❤️
Hey Cathriona,
Happy Friday!? Thanks a lot for making this recipe so often, I love to hear that it is always a winner! xx
Love this recipe! My 8year old son is obsessed ?
Hi Breanna,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
Easy and yummy. It took a little longer for my chicken to get crispy then the 8 minutes directed in the recipe. Must’ve been an error on my part. The flavors weren’t bursting as much as I expected. However, I was hosting dinner and am always more of a critic when I’m preparing a meal for more then just my family.
Hey April,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
I never comment on recipes but I am OBSESSED with this. The savory brown garlic butter sauce combined with the fresh/citrus taste of the salad and just the perfect amount of spice from the chicken and chili flakes. AMAZING! If you’re on the fence about making this, DO IT. You will not be disappointed. This recipe is going into my regular rotation.
Hey Kallie,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Have the best weekend! xxT
Love this dish! Have made it a few times now and it doesn’t disappoint.
The only issue I have is the chicken doesn’t get crispy. The starch from the chicken just sticks to the paste and forms a v thick crusted layer on the skillet. Is my pan too hot? More oil? Any advice?
Hi Nicole,
So glad to hear you have been enjoying this recipe! Sorry to hear it’s difficult to get the chicken crisp. Are you using a cast iron skillet? I really find that works the best for me! I would say to add more oil too! I hope this helps! xx
This was absolutely delicious, and had such a wonderful combination of flavors. I used a jalapeño, and soy sauce (vs fish sauce), and it was great! I’m thinking next time I will make less of the butter and garlic sauce, as you don’t really need that much of it to give the dish a nice burst of flavor. I didn’t slice up the chicken thighs before cooking, which I think I will do next time to lessen the cooking time. Truly outstanding!
Hey Kathleen,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT
Love this recipe! Have made it several times and is always delish. Only thing I’m perfecting is getting my chicken a bit more crispy!
Hey Elizabeth,
I really appreciate you giving this dish a try, I am so glad to hear it was enjoyed! Hope you’re having a great Wednesday! xT