CHILI CRISP CHICKEN, MANGO AND CUCUMBER BOWL

(Serves 4)

BOWL:

4 cups              cooked brown rice (warm or cold)

2                      mangoes, peeled, sliced

2                      Mediterranean cucumbers, sliced

250 ml             fresh coriander leaves, picked

4                      spring onions, chopped

125 ml             fresh mint

125 ml             fresh basil

2                      avocadoes, peeled and sliced (sprinkled with lemon juice and seasoned)

30 ml               lime juice

30 ml               peanut or olive oil

15 ml               rice vinegar or apple cider vinegar

                        Salt and pepper to taste

CHICKEN:

400 g               chicken strips

30 ml               peanut or olive oil

30 ml               Thai red curry paste

15 ml               chili crisps with oil

10 ml               fish sauce

60 g                 butter

2                      garlic cloves, crushed

5 ml                 chili flakes

FOR SERVING:

                        Toasted sesame seeds and more fresh herbs

METHOD:

  • TO COOK THE CHICKEN: Heat the oil in a frying pan, add the Thai red curry paste then add the chicken strips and cook on both sides until golden brown and cooked.
  • Add the chili crisps and fish sauce, remove from the pan
  • Melt the butter in the same pan and add the garlic and chili – cook until butter just starts to brown then remove from the heat
  • TO PREPARE THE BOWLS: Spoon the rice in 4 bowls.
  • Combine the rest of the salad ingredients and toss (mango, cucumber, coriander, spring onion, mint, basil and avo) then combine the lime juice, oil, vinegar and seasoning and drizzle over the salad ingredients, toss well and spoon on top of the rice
  • Add the cooked chicken to the bowls and drizzle over the lightly browned butter
  • Sprinkle with sesame seeds and add more fresh herbs as garnish.
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