Description
A flavorful Thai Mango Chicken Crunch Bowl that combines tender chicken, fresh vegetables, and a delicious peanut sauce over jasmine rice.
Ingredients
- 2 cups cooked jasmine rice
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas, trimmed
- 1 ripe mango, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts
- 1/4 cup Thai peanut sauce
- Salt and pepper to taste
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook for 5-7 minutes until the chicken is cooked through and no longer pink.
- Stir in the red bell pepper, shredded carrots, and snap peas. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
- Remove the skillet from heat and stir in the diced mango and chopped cilantro.
- To serve, place a scoop of jasmine rice in a bowl, top with the chicken and vegetable mixture, drizzle with Thai peanut sauce, and sprinkle with chopped peanuts.
Notes
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the chicken while cooking.
- To make it vegetarian, substitute the chicken with tofu and use a plant-based peanut sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg