Print

Tropical Delight: Savor the Flavor of Mango Chicken Rice Bowls

Tropical Delight: Savor the Flavor of Mango Chicken Rice Bowls - Featured Image

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Mango Chicken Rice Bowls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups jasmine rice
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 ripe mangos, peeled and diced
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional for a spicy kick)
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Chopped peanuts, for garnish

Feel free to swap jasmine rice for brown rice if you prefer a nuttier flavor, or use tofu for a vegetarian version.

Instructions

  1. Begin by cooking the jasmine rice according to the package instructions. Once cooked, set it aside, keeping it warm.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 7-8 minutes.
  3. Remove the chicken from the skillet and set aside. In the same skillet, add the garlic and ginger, sautéing until fragrant, about 1 minute.
  4. Add the red bell pepper to the skillet and cook for another 3 minutes until slightly softened.
  5. In a small bowl, whisk together the soy sauce, honey, lime juice, and sriracha. Pour this mixture into the skillet, stirring to combine with the peppers.
  6. Return the chicken to the skillet, along with the diced mangos. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  7. Serve the chicken and mango mixture over the warm jasmine rice. Garnish with fresh cilantro and chopped peanuts for an added crunch.

One trick I love is to let the mango sit for a bit in the sauce—this allows it to absorb more flavor, reminiscent of how my grandma would let ingredients marinate for a richer taste.