Ingredients
1 lb boneless, skinless chicken thighs
1 cup diced ripe mango
1/2 cup chopped red bell pepper
1/4 cup chopped cucumber
1/4 cup chopped cilantro
1 small lime, juice and zest
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp soy sauce (no alcohol)
1 tsp honey
1/2 tsp chili flakes (optional)
4 cups cooked jasmine rice
1 tbsp olive oil
Salt, to taste
Instructions
Preheat oven to 375°F (190°C). In a bowl, whisk together lime juice, garlic, ginger, soy sauce, honey, and chili flakes. Add chicken thighs and marinate for 20 minutes.
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, add diced mango and sauté for 2 minutes until tender. Add red bell pepper and cook for another 2 minutes.
To assemble, divide rice among bowls. Place chicken thighs on top, then spoon the mango and vegetable mixture over them. Garnish with chili flakes, lime zest, chopped cucumber, and cilantro.
Serve with lime wedges on the side for squeezing.
Notes
Use ripe mango for the best sweetness and texture.
Substitute the chicken with tofu or shrimp for a vegetarian or seafood version.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 20
- Category: Quick Chicken
- Method: Stir-Frying and Baking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 18g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg