CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Chili Crisp Chicken, Mango and Cucumber Bowl

1

  • Overview
  • Ingredients
    21 items
  • Directions

Indulge in the vibrant flavors of Chili Crisp Chicken, Mango, and Cucumber Bowl, a refreshing and zesty dish perfect for any occasion. This colorful bowl combines tender chicken strips with fresh mango, cucumber, and herbs, all served over a bed of brown rice and drizzled with a tangy lime dressing.

Bowl

  • 4 cups brown rice
  • 2 mangoes
  • 2 Mediterranean cucumbers
  • 250ml coriander
  • 4 chopped spring onions
  • 125ml fresh mint
  • 125ml basil
  • 2 avocados
  • 30ml lime juice
  • 30ml EVOO olive oil or peanut oil
  • 15ml rice vinegar or apple cider vinegar
  • Salt and black pepper for seasoning

Chicken

  • 400g chicken strips
  • 30ml EVOO olive oil or peanut oil
  • 30ml Thai red curry paste
  • 15ml chili crisps with oil
  • 10ml fish sauce
  • 60g butter
  • 2 garlic cloves
  • 5ml chili flakes

For Serving

  • Toasted sesame seeds and more fresh herbs

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