Mango Chile Chicken Rice Bowl

This dish is amazing and is restaurant quality delicious!

Recipe adapted from Half Baked Harvest.

Ingredients:

Mango Salad

• 3 mangos, diced
• 2 Mini Persian cucumbers, chopped
• 1 Serrano or jalapeño pepper, seeded and diced
• 1/2 c. fresh cilantro chopped
• 3 TBSP fresh mint, chopped
• 3 TBSP fresh basil, chopped
• 2 green onions, chopped
• 2 TBSP olive oil
• 2 TBSP apple cider vinegar
• 2 TBSP lime juice
• Salt, to taste

Chicken

• 1 1/2 lbs. chicken breasts, thinly sliced
• 1 1/2 TBSP cornstarch
• 2 TBSP olive oil
• 1/4 c. Thai red curry paste
• 1 TBSP fish sauce
• 6 TBSP salted butter
• 3-4 cloves garlic, chopped
• chili flakes
• 3-4 cups cooked rice

Mango Salad Directions:

1. Combine the mango, cucumbers, serrano pepper, cilantro, basil, and green onions in a bowl. Toss with olive oil, vinegar, lime juice, and season with salt.

Chicken Directions:

1. In a bowl, toss together the chicken and cornstarch.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the 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.
5. Remove from the heat and add the fish sauce.
6. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
7. Spoon the chicken over the bowls of rice. Pour the garlic chili butter over the chicken. Top with the mango salad. Enjoy!

Mango Chile Chicken Rice Bowls: