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Crispy Thai Chicken Bowls with Mango Herb Salad

Crispy Thai Chicken Bowls with Mango Herb Salad
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Crispy Thai Chicken Bowls with Mango Herb Salad are a vibrant culinary delight that elevate any meal occasion. This dish features succulent chicken coated in aromatic Thai red curry, paired with a refreshing mango herb salad bursting with fresh ingredients like cucumber, cilantro, and avocado. Not only is it quick to prepare—taking just 40 minutes from start to finish—but it also offers a tantalizing balance of spicy and sweet flavors in every bite. Ideal for summer dinners or impressing guests without the fuss, these bowls are versatile enough to be served over rice or enjoyed solo. Dive into this delicious recipe and experience the joy of bright flavors and textures that make this dish truly unforgettable.

Ingredients

  • Boneless, skinless chicken breasts or thighs
  • Thai red curry paste
  • Ripe mango
  • Persian cucumbers
  • Fresh herbs (cilantro, mint/basil)
  • Avocado
  • Garlic
  • Rice (jasmine or basmati)

Instructions

  1. In a large bowl, combine diced mango, chopped cucumbers, sliced pepper, cilantro, mint/basil leaves, and green onions. Toss with olive oil, apple cider vinegar, lime juice, and salt. Gently fold in cubed avocado and sprinkle sesame seeds on top.
  2. In another bowl, coat the sliced chicken with cornstarch until evenly covered.
  3. Heat olive oil in a skillet over medium-high heat. Add Thai red curry paste and cook for 1-2 minutes until fragrant. Add coated chicken, cooking until golden brown and crispy (about 8 minutes). Stir in fish sauce after cooking.
  4. In a small skillet, melt butter with chopped garlic and chili flakes until golden brown.
  5. Assemble by spooning warm rice into bowls topped with crispy chicken and drizzled garlic chili butter; finish with mango herb salad on top.

Nutrition

Find it online: https://weekendsrecipe.com/crispy-thai-chicken-bowls-with-mango-herb-salad/