Swangy Mango Chili Glazed Chicken Bowl

Name: Swangy Mango Chili Glazed Chicken Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 200g short grain rice; 600ml chicken broth; 500g boneless chicken breast, cubed; 150g fresh mango, diced; 2 red chili peppers, minced; 3 tbsp tamari sauce; 2 tbsp rice vinegar; 1 tbsp honey; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp coconut oil; 200g broccoli florets; 100g snap peas; 1 tbsp sesame seeds; 2 green onions, sliced; salt and pepper to taste

Juicy grilled chicken thighs lacquered in a bold mango, chili, and apple cider vinegar glaze, served over herbed rice with crispy pickled cucumber: sweet, spicy, tangy, and completely addictive.

50 min2 servingsMedium

You'll needGrill panSaucepanBowl

Ingredients

200gshort grain rice
600mlchicken broth
500gboneless chicken breast, cubed
150gfresh mango, diced
2red chili peppers, minced
3 tbsptamari sauce
2 tbsprice vinegar
1 tbsphoney
2 clovesgarlic, minced
1 tbspginger, grated
2 tbspcoconut oil
200gbroccoli florets
100gsnap peas
1 tbspsesame seeds
2green onions, sliced
salt and pepperto taste

How to make it

Step 1—

Cook rice in chicken broth according to package directions, approximately 18-20 minutes until tender and liquid is absorbed.

Step 2—

While rice cooks, combine tamari sauce, rice vinegar, honey, minced chili, garlic, and ginger in a small bowl to create the glaze.

Step 3—

Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 6-7 minutes until golden on all sides.

Step 4—

Add diced mango to the skillet with chicken and stir for 1 minute until fragrant.

Step 5—

Pour the glaze over the chicken and mango mixture, stirring constantly for 2-3 minutes until sauce thickens and coats the chicken.

Step 6—

In a separate skillet, heat remaining coconut oil and sauté broccoli and snap peas for 4-5 minutes until tender-crisp.

Step 7—

Divide cooked rice into bowls, top with glazed chicken and mango mixture, then add sautéed vegetables.

Step 8—

Garnish with sesame seeds and green onions before serving.

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