Description
A vibrant Asian fusion bowl featuring sweet-spicy maple sriracha chicken, creamy coconut jasmine rice, and crisp mango avocado salsa with homemade chili mayo for a bold, healthful meal.
Ingredients
1 ½ pounds boneless skinless chicken thighs (cut into bite-sized pieces)
2 tablespoons maple syrup
2 tablespoons sriracha sauce
1 tablespoon soy sauce (or tamari)
2 cloves garlic, minced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 cup jasmine rice
1 cup full-fat coconut milk
¾ cup water
¼ teaspoon salt for rice
1 ripe mango, diced
1 avocado, diced
¼ cup red onion, finely chopped
½ cup cherry tomatoes, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
⅛ teaspoon salt for salsa
¼ cup mayonnaise
1 tablespoon sriracha (adjustable)
1 teaspoon lime juice for chili mayo
Instructions
In a bowl, combine chicken with maple syrup, sriracha, soy sauce, garlic, olive oil, salt, and pepper. Marinate for 30 minutes.
Preheat grill to medium-high heat (400°F/200°C). Grill chicken for 5-7 minutes per side until caramelized and cooked through.
In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until tender.
For salsa, mix mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt. Store in fridge until ready to serve.
For chili mayo, blend mayo, 1 tablespoon sriracha, and lime juice. Adjust heat as needed.
Assemble bowls with coconut rice, grilled chicken, mango salsa, and a dollop of chili mayo.
Notes
Use tamari for gluten-free version
Substitute green onions for milder flavor
Leftovers pair well with oven-baked burritos
Cherry tomatoes can be replaced with jewel variety for sweeter contrast
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 20g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 75mg