Description
A flavorful and nutritious Thai Mango Chicken Crunch Bowl that combines tender chicken, fresh vegetables, and a delicious peanut sauce.
Ingredients
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 teaspoon soy sauce
- 1 ripe mango, peeled and diced
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup Thai peanut sauce
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, ground ginger, and soy sauce. Cook for about 6-8 minutes, or until the chicken is fully cooked and no longer pink in the center. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked jasmine rice, diced mango, red bell pepper, cucumber, shredded carrots, and cooked chicken. Toss gently to combine all ingredients.
- Drizzle the Thai peanut sauce over the mixture and toss again until everything is evenly coated.
- Serve the crunch bowl in individual bowls, garnished with chopped cilantro and peanuts on top.
Notes
- For added crunch, consider topping the bowl with crispy wonton strips.
- You can also substitute grilled shrimp or tofu for the chicken to make it a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- 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: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg