Half-Baked Harvest Chili Crisp Chicken Mango Cucumber Rice Bowls
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View recipe here
Servings: 6
Mango Salad:
1 mango, diced
2 Persian cucumbers, chopped
1 Serrano or jalapeño pepper, seeded and sliced
1/2 cup cilantro, chopped
3 tablespoons mint, chopped or torn
3 green onions, chopped
3 tablespoons sesame seeds
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice
1 avocado, cubed
To make the salad combine the mango, 2 cucumbers, serrano pepper, 1/2 cup cilantro or basil, and 3 green onions in a bowl. Toss with 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, and 2 tablespoons lime juice, and season with salt. Add the avocado and toss lightly. Sprinkle the 3 tablespoons of sesame seeds overtop.
Chicken:
1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
1 tablespoon cornstarch
2 tablespoons extra virgin olive oil
1/4 cup Thai red curry paste
1 tablespoon fish sauce, tamari sauce, or soy sauce
6 tablespoons salted butter
3-4 cloves garlic, chopped
chili flakes
3-4 cups cooked rice
2. In a bowl, toss together the chicken and 1 tablespoon cornstarch
3. Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1/4 cup Thai red curry paste and cook 1-2 minutes, until fragrant.
4. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add 1 tablespoon of fish sauce or tamari/soy sauce.
4. Meanwhile, in a small skillet melt together the 6 tablespoons of butter, 3-4 garlic cloves, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
5. Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad. Enjoy!
