Name: Chili Crisp Chicken Mango Cucumber Rice Bowl
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 1 ripe mango, diced; 2 Persian cucumbers, chopped; 1 serrano or jalapeño pepper, seeded and thinly sliced; 1/2 cup fresh cilantro, chopped; 3 tablespoons fresh mint or basil, torn; 2 green onions, chopped; 3 tablespoons mixed sesame seeds and/or sunflower seeds; 2 tablespoons extra-virgin olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons lime juice; 1 avocado, cubed; Salt to taste; 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, or soy sauce; 6 tablespoons salted butter; 3–4 garlic cloves, chopped; A pinch of chili flakes; 3–4 cups cooked rice

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A vibrant, flavor-packed rice bowl that balances spicy chili crisp chicken with a refreshing mango–herb salad. Each bite brings together heat, sweetness, and bright citrus notes for a complete and satisfying meal.

Why You’ll Love This Recipe

This dish is a perfect blend of contrasting textures and flavors. The chicken is lightly crisped and tossed in aromatic Thai curry paste, while the mango salad delivers freshness and crunch. The chili crisp butter drizzled on top adds richness without overpowering the bowl. It’s quick to make, wonderfully colorful, and endlessly customizable for weeknight cooking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mango Salad

1 ripe mango, diced
2 Persian cucumbers, chopped
1 serrano or jalapeño pepper, seeded and thinly sliced
1/2 cup fresh cilantro, chopped
3 tablespoons fresh mint or basil, torn
2 green onions, chopped
3 tablespoons mixed sesame seeds and/or sunflower seeds
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice
1 avocado, cubed
Salt to taste

For the 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, or soy sauce
6 tablespoons salted butter
3–4 garlic cloves, chopped
A pinch of chili flakes
3–4 cups cooked rice

Directions

Add the mango, cucumbers, serrano pepper, cilantro, mint or basil, and green onions to a mixing bowl. Drizzle with olive oil, apple cider vinegar, and lime juice. Season with salt, toss, then gently fold in the avocado. Sprinkle the sesame or sunflower seeds over the top and set aside.
In a separate bowl, toss the sliced chicken with the cornstarch or arrowroot powder until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook for 1–2 minutes until fragrant. Add the chicken, toss to coat, and cook for about 8 minutes or until crispy and caramelized around the edges. Remove from heat and stir in the fish sauce or tamari/soy sauce.
In a small skillet, melt the butter over medium heat. Add the chopped garlic and chili flakes. Cook until the butter browns lightly and the garlic becomes crisp.
Divide the cooked rice among serving bowls. Spoon the chicken over the rice, drizzle generously with the garlic chili butter, and finish with the mango salad on top.

Servings and timing

Servings: 6
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Variations

Swap chicken for shrimp or tofu for a lighter or vegetarian option.
Add sliced radishes or shredded cabbage to boost crunch.
For extra heat, stir a teaspoon of chili crisp directly into the butter sauce.
Use pineapple instead of mango for a tropical twist.
Replace rice with quinoa, jasmine rice, or cauliflower rice.

Storage/Reheating

Store the chicken and rice separately from the mango salad for best texture.

Chicken and rice will keep for 3–4 days in an airtight container in the refrigerator.
Reheat the chicken and rice in a skillet over medium heat or in the microwave until warmed through.
Keep the mango salad refrigerated and enjoy within 1–2 days. Do not heat the salad; serve it cold or at room temperature.

FAQs

How spicy is this recipe?

It has moderate heat from the curry paste and chili flakes, but you can reduce or omit the serrano pepper and chili flakes for a milder bowl.

Can I make this recipe ahead of time?

Yes, you can cook the chicken and rice in advance. Prepare the salad just before serving to maintain its freshness.

What type of rice works best?

Jasmine rice complements the Thai-inspired flavors well, but any white or brown rice works.

Can I use frozen mango?

Fresh mango is ideal, but thawed frozen mango can be used if drained well.

Is fish sauce necessary?

No. Replace it with tamari or soy sauce for a similar salty depth.

Can I use green curry paste instead of red?

Yes, the flavor will be slightly different but still delicious.

How do I keep the chicken crispy?

Pat the chicken dry, coat it evenly in cornstarch or arrowroot, and cook in a hot skillet without overcrowding.

Can I make the dish dairy-free?

Replace the butter with a dairy-free butter alternative or use olive oil.

What vegetables can I add?

Shredded carrots, bell peppers, or snap peas work well for extra color and crunch.

Can I double the recipe?

Yes, simply multiply all ingredients and cook the chicken in batches to avoid steaming.

Conclusion

This Chili Crisp Chicken Mango Cucumber Rice Bowl delivers an irresistible balance of spicy, sweet, and refreshing flavors in under an hour. It’s simple enough for busy weeknights yet vibrant enough for entertaining. With its fresh herbs, caramelized chicken, and rich chili butter, it’s a bowl that satisfies every craving and keeps you coming back for more.

Chili Crisp Chicken Mango Cucumber Rice Bowl

Why You’ll Love This Recipe