Dinner Recipes

Mango Glazed Chicken Rice Bowl

This dish is a simple way to make an ordinary weeknight feel special. The chicken cooks in a cast iron pan until it’s tender and delicious; the mango sauce adds richness, complexity, and just a touch of heat. It also creates a lovely, smoky char — so satisfying! Pair the chicken with tangy pickled veggies on a bed of white rice. It’s the perfect way to wake up your taste buds in the middle of the week.

Mango Glazed Chicken Rice Bowl
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Dinner

Mango Glazed Chicken Rice Bowl

Serves: 4

Ingredients

For the pickled vegetables:

1 cup thinly sliced cucumber
1 cup thinly sliced carrots
1 cup apple cider vinegar
1 cup water
2 Tbsp granulated sugar
1 Tbsp kosher salt
1 Tbsp Gelson’s whole black peppercorns

For the chicken and garnishes:

½ cup soy sauce
¼ cup rice vinegar
2 mangos, peeled and chopped into ½” pieces
3 garlic cloves
1 jalapeño, sliced into ½”-thick rounds
½ tsp freshly grated ginger
2 lb boneless, skinless chicken thighs
2 Tbsp grapeseed oil
Cooked white rice, for serving
Fresh cilantro, chopped, for garnish

Directions

  1. To make the pickled vegetables: In a small bowl, combine the sliced cucumbers and carrots. In a medium saucepan, combine the apple cider vinegar, water, granulated sugar, kosher salt, and black peppercorns.

  2. Cook over medium heat, stirring with a wooden spoon until the sugar and salt are fully dissolved, 2 to 3 minutes. Remove from heat.

  3. Pour the brine over the cucumbers and carrots, making sure the vegetables are fully submerged. Let cool for 10 minutes. Cover with plastic wrap, and set aside.

  4. To make the chicken: In a blender, combine the soy sauce, rice vinegar, mango, garlic cloves, jalapeno, and grated ginger. Blend until smooth, about 2 minutes. Reserve ¼ cup of the mango sauce and set aside.

  5. In a large bowl, combine the chicken thighs and sauce. Toss with a rubber spatula to fully coat the chicken. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to overnight.

  6. In a large cast-iron skillet, heat the grapeseed oil over medium high heat. Remove the chicken from the sauce and shake off any excess. Add the chicken to the pan and cook for 6 to 7 minutes per side until the chicken is nicely charred and registers at 165° on an instant-read thermometer.

  7. Place the chicken on a large cutting board and allow to rest for 5 minutes, before thinly slicing.

  8. Divide the rice evenly among 4 bowls and top with the chicken and pickled vegetables. Spoon the reserved mango sauce over the chicken. Garnish with cilantro. Enjoy.

  9. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe adapted from: The Almond Eater

Calculate nutrition information for this recipe.