Name: Glazed Chicken Mango Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 large boneless, skinless chicken breasts; 1/4 cup soy sauce (low-sodium recommended); 3 tablespoons honey; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon sesame oil; Salt and black pepper to taste; 1 tablespoon neutral oil for searing; 2 ripe but firm mangoes, diced small; 1 red chili pepper, finely sliced (omit for mild); 2 tablespoons rice vinegar; 1/4 cup fresh cilantro, chopped; Pinch of salt; 1 cup jasmine rice, uncooked; 2 cups water; Sesame seeds and extra cilantro for garnish

Description

This glazed chicken mango bowl features sticky, caramelized honey-soy chicken over fluffy jasmine rice topped with a bright fresh mango salsa. The whole bowl comes together in 30 minutes and tastes like a tropical vacation on a weeknight.

Ingredients

FOR THE GLAZED CHICKEN

2 large boneless, skinless chicken breasts

1/4 cup soy sauce (low-sodium recommended)

3 tablespoons honey

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

Salt and black pepper to taste

1 tablespoon neutral oil for searing

FOR THE MANGO SALSA

2 ripe but firm mangoes, diced small

1 red chili pepper, finely sliced (omit for mild)

2 tablespoons rice vinegar

1/4 cup fresh cilantro, chopped

Pinch of salt

FOR THE BOWL BASE

1 cup jasmine rice, uncooked

2 cups water

Sesame seeds and extra cilantro for garnish

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Instructions

1. Rinse the jasmine rice and cook according to package directions with a pinch of salt. Set aside and keep warm.

2. Whisk together soy sauce, honey, minced garlic, grated ginger, and sesame oil in a small bowl until smooth. Set aside.

3. Season both sides of the chicken breasts with salt and pepper. Heat a large skillet over medium-high with the neutral oil. Sear the chicken for 5 to 6 minutes per side until golden brown.

4. Pour the honey-soy glaze over the chicken and reduce heat to medium. Spoon the glaze over the chicken every minute for 3 to 4 minutes until it turns sticky, glossy, and the internal temperature reaches 165 degrees F.

5. Remove the chicken and rest for 5 minutes, then slice into strips against the grain.

6. Combine diced mango, sliced chili, rice vinegar, and cilantro in a small bowl with a pinch of salt. Toss gently and adjust to taste.

7. Divide rice among serving bowls. Fan the sliced glazed chicken over the rice and spoon the mango salsa alongside. Sprinkle with sesame seeds and extra cilantro.

Notes

Spoon the glaze over the chicken constantly once it hits the pan — that is what creates the caramelized coating.

Always rest the chicken 5 minutes before slicing to keep it juicy.

Choose firm-ripe mangoes that yield slightly when gently squeezed.

Gluten-free swap: use certified gluten-free tamari instead of soy sauce.

The mango salsa does not freeze — make it fresh each time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired