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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!
Loved this! Flavor combinations were a perfect match. Added a little honey to the salad dressing. 🙂
Hi Julie,
Happy Monday!!☀️🌊 I appreciate you making this recipe and your comment, so glad to hear that it was a hit! xT
Wow! Amazing flavors! I had my son help me as my souse chef, otherwise it would’ve taken me forever to prep (I doubled the salad ingredients because I knew I’d love it based on the ingredients. It didn’t disappoint) I couldn’t get my chicken to crisp up, despite using my cast iron skillet and not crowding the skillet. Nevertheless, it was delicious and I most certainly will be making it again!
Hi Judy,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment!😎🍑 xx
I have a garlic allergy. What can I substitute for the red curry paste?
Hi Lynn,
Are you able to make your own paste without the garlic? The Thai curry paste really adds so much to this dish, I wouldn’t want you to skip it! xx
This was SOO yummy and refreshing! I added some purple cabbage and kale for a more filling salad ☺️
Hi Katie,
Wonderful!! I appreciate you making this recipe and sharing your comment, so glad it was a hit! Happy Memorial Day weekend!🇺🇸
This was so great and easy to sub out items you have in the pantry! I didn’t have the curry paste so I used about half the amount of gochujang sauce and it turned out great! This is also super easy to prep ahead for lunch, going into my rotation for sure!
Hey Gloria,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! xT
Do you think this would be good with coconut rice?
Hey Robin,
Totally, coconut rice would be great! Let me know if you give this recipe a try, I hope you love it! xx
I love this recipe! We always have some salad leftover, and it is so delicious the next day with tuna mixed in.
Hi Cheri,
Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! Have a great weekend:)
I love the flavors but I can’t get the chicken to get crispy. Any tips? I dry it with paper towels before adding the cornstarch.
Hi Jennifer,
So glad to hear you enjoyed this recipe! What kind of pan are you using to cook the chicken in? I find I get the best crisp from cast iron and you could always try turning your heat up a touch. I hope this helps! xx
UH-MAZE-ING
We all loved it. I would add a little more of the red pepper flakes to the sauce – but we like it spicy
The crunch of the sesame seeds on the salad? YUM!
Chicken didn’t get crispy. It had more of a velvety texture but was still delicious.
This is a keeper.
Hey Stephanie,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Actually amazing!!! Such a good dish. I did my chicken in the air fryer and added leafy green to my salad.
Hey Sam,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT
Oh I can’t wait to try this! Looks amazing.
Thanks so much Michelle! I hope you love this recipe! xx
So many of your recipes are so flavorful, clean, and easy! I appreciate what you do!
😉
Thanks so much for your kind message Linda!!
One of the most delicious meals I have ever eaten. I will keep this in my recipe book because it will most likely become a regular item for me! Thank you so much for sharing this delicious and nutritious meal.
Hey Ariane,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
I make this at least 3 times a month for my kids they love it. Thanks
Hey Heidi,
Happy Friday!😁 Thanks so much for making this recipe so often, I am so glad to hear it always turns out well for you! xx
So flavourful! Great even as left overs!
Hey Margaret,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
Delicious w/ so much flavor!
Hey Angela,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
well that was super yummy
Hey Laurie,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx