Description
Bold, bright, and downright irresistible—these crispy chili chicken bowls are topped with a fresh mango herb salad and drizzled in a garlicky chili butter. Served over rice, it’s a fiery, flavorful dinner bowl bursting with sweet heat and vibrant crunch!
Ingredients
For the Mango Herb Salad:
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1 ripe mango, diced
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2 Persian cucumbers, chopped
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1 serrano or jalapeño pepper, seeded and thinly sliced
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½ cup fresh cilantro, chopped
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3 tablespoons fresh mint or basil, torn
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2 green onions, chopped
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3 tablespoons mixed sesame and/or sunflower seeds
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2 tablespoons extra virgin olive oil
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2 tablespoons apple cider vinegar
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2 tablespoons fresh lime juice
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1 avocado, cubed
For the Crispy Chili Chicken:
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1½ pounds boneless, skinless chicken breasts or thighs, thinly sliced
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1 tablespoon cornstarch or arrowroot powder
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2 tablespoons extra virgin olive oil
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¼ cup Thai red curry paste
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1 tablespoon fish sauce (or tamari or soy sauce)
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6 tablespoons salted butter
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3–4 garlic cloves, chopped
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Pinch of chili flakes (to taste)
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3–4 cups cooked rice, for serving
Instructions
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Make the Mango Herb Salad:
In a large bowl, toss together diced mango, cucumbers, sliced pepper, cilantro, mint or basil, and green onions. Drizzle with olive oil, apple cider vinegar, and lime juice. Season with salt to taste. Gently fold in avocado, then top with sesame or sunflower seeds. Set aside. -
Prepare the Chicken:
In a medium bowl, toss the sliced chicken with cornstarch or arrowroot powder. -
Cook the Chicken:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add Thai red curry paste and cook for 1–2 minutes until fragrant. Add the chicken and cook for about 8 minutes, tossing occasionally until browned and cooked through. Stir in the fish sauce or tamari. -
Make the Chili Butter:
In a small skillet, melt butter over medium heat. Add chopped garlic and chili flakes. Cook until the garlic is golden and crispy and the butter is browned, about 2–3 minutes. Watch closely to prevent burning. -
Assemble the Bowls:
Spoon warm rice into each bowl. Top with crispy chili chicken, a drizzle of the garlic chili butter, and a generous helping of mango herb salad.
Notes
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Use pre-cooked rice to make this meal extra quick for busy weeknights.
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Not a fan of spice? Reduce the chili flakes or omit the serrano pepper.
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Thai red curry paste can vary in heat—start with less and add more as desired.
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Swap in tofu or shrimp for a pescatarian or vegetarian variation.
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Leftover chili butter is amazing drizzled over roasted veggies or eggs!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired / Fusion