Description
This Glazed Chicken Mango Bowl features tender, caramelized chicken breasts glazed with a sweet and savory honey-soy sauce, served over fragrant jasmine rice and topped with a vibrant, tangy mango salsa. The combination of juicy mango, fresh herbs, and a hint of chili creates a refreshing contrast to the rich glazed chicken, making it a perfect meal that balances sweet, spicy, and savory flavors.
Ingredients
For the Chicken and Glaze
- 2 large boneless skinless chicken breasts
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Oil for cooking
For the Rice
- 1 cup jasmine rice
For the Mango Salsa
- 2 ripe mangoes, diced
- 1/4 cup fresh cilantro, chopped (divided)
- 1 red chili pepper, sliced (divided)
- 2 tablespoons rice vinegar
- Pinch of salt, as needed
Instructions
- Cook the rice: Prepare the jasmine rice according to the package instructions until fluffy. While it cooks, proceed to prepare other ingredients.
- Prep the ingredients: Dice the mangoes into small cubes, mince the garlic, grate the fresh ginger, chop the cilantro, and slice the chili pepper. Set aside half of the cilantro and chili slices for garnish and the rest for the salsa.
- Make the glaze: In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and sesame oil until combined. Season the chicken breasts with salt and pepper.
- Cook the chicken: Heat a large skillet over medium-high heat and add a bit of cooking oil. Place the chicken breasts in the hot skillet and cook for 5-6 minutes on each side until golden brown and nearly cooked through.
- Glaze the chicken: Pour the prepared glaze over the chicken in the skillet. Reduce the heat to medium and let the glaze simmer and thicken, spooning it over the chicken frequently for about 3-4 minutes until the chicken is fully cooked and the glaze is sticky and caramelized. Remove the chicken from heat and let it rest for 5 minutes before slicing.
- Prepare the mango salsa: In a bowl, combine the diced mango, half of the chopped cilantro, sliced chili pepper, and rice vinegar. Toss gently to combine and season with a pinch of salt if desired to balance the flavors.
- Assemble the bowls: Divide the cooked jasmine rice among four serving bowls. Slice the glazed chicken breasts and arrange over the rice. Spoon the mango salsa generously over and around the chicken. Drizzle any remaining glaze from the pan over the chicken and garnish with the remaining fresh cilantro and extra chili slices. Serve warm immediately.
Notes
- Use ripe but firm mangoes for best texture in the salsa.
- Adjust the amount of chili pepper to control the heat level in the salsa.
- Allowing the chicken to rest before slicing helps retain its juices for a more tender bite.
- Jasmine rice is preferred for its fragrance, but you can substitute with basmati or long-grain rice if desired.
- For a gluten-free version, use tamari instead of soy sauce.
