Description
How to make Thai Mango Chicken Crunch Bowl with tender chicken, sweet mango, and crispy vegetables that delivers restaurant-quality flavors at home.
Ingredients
Scale
Chicken Base
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
Fresh Components
- 2 ripe mangoes, peeled and diced
- 4 cups mixed greens
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced
- 1 cup shredded purple cabbage
- 1/2 cup fresh cilantro leaves
Crunchy Toppings
- 1/2 cup roasted peanuts, roughly chopped
- 1/4 cup crispy fried onions
Thai Dressing
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 Thai chili, minced (optional)
Instructions
- Marinate Chicken: Toss chicken pieces with soy sauce and garlic powder in a bowl. Let marinate for 10 minutes while you prep other ingredients.
- Make Dressing: Whisk together lime juice, fish sauce, brown sugar, rice vinegar, minced garlic, and Thai chili until sugar dissolves completely.
- Cook Chicken: Heat oil in large skillet over medium-high heat. Cook chicken 6-8 minutes until golden brown and cooked through, stirring occasionally.
- Prep Vegetables: While chicken cooks, dice mango, slice bell pepper, dice cucumber, and roughly chop peanuts. Keep everything separate for assembly.
- Build Bowls: Divide mixed greens among four bowls. Top with warm chicken, diced mango, bell pepper, cucumber, and purple cabbage in sections.
- Finish Assembly: Drizzle each bowl with Thai dressing, then sprinkle with chopped peanuts, crispy onions, and fresh cilantro leaves before serving immediately.
Notes
- Don’t skip the marinating time as it helps the chicken absorb flavors and stay tender.
- Store dressing separately to prevent vegetables from becoming soggy and wilted.
- Choose mangoes that are ripe but still firm to maintain proper texture.
- Toast peanuts in a dry pan for 2-3 minutes for enhanced nutty flavor.
- Serve immediately after assembly for the best crispy texture contrast.
- Double the dressing recipe – it keeps well and tastes great on other salads.
Allergy Information: Fish, Peanuts, Soy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 32g
- Protein: 28g