Buttery Chili Crisp Chicken & Rice Bowls
with Mango Cilantro Salsa & Quick-Pickled Cucumber
- Milk
Tender white meat chicken is tossed with spicy chili crisp butter sauce for the perfect balance of heat and richness in these bright, flavorful bowls. Served over jasmine rice, the chicken is paired with vibrant mango, tomato, and cilantro salsa plus tangy cucumber pickles, all topped with even more of that addictive chili crisp.
Ingredients
10 ounce
Chopped Chicken Breast
1 tablespoon
Fry Seasoning
4 ounce
Mango
1 unit
Mini Cucumber
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 unit
Chili Crisp
¾ cup
Jasmine Rice
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, wash and dry produce.
-
Trim and thinly slice cucumber into rounds. Quarter lime. Dice tomato. Finely chop cilantro. Drain mango. Trim and thinly slice scallions, separating whites from greens.
-
In a small microwave-safe bowl, combine cucumber, 1 tsp sugar, ¼ tsp salt, and juice from half the lime (2 tsp sugar and ½ tsp salt for 4 servings). Cover with plastic wrap; microwave for 30 seconds. Set aside to pickle, stirring occasionally.
-
In a medium bowl, combine tomato, cilantro, mango, scallion greens, a drizzle of olive oil, and a squeeze of lime juice. Season with salt and pepper. Refrigerate until ready to serve.
-
Open package of chicken* and drain off any excess liquid.
-
Place chicken in a large bowl; season all over with a drizzle of oil, Fry Seasoning, salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Turn off heat; transfer to a plate.
- While chicken cooks, place 2 TBSP butter (4 TBSP for 4 servings) in a second large microwave-safe bowl. Microwave until melted, 30-60 seconds.
- Stir in half the chili crisp.
- Stir in chicken mixture until well coated.
-
Fluff rice with a fork.
-
Divide rice between shallow bowls. Top with chili crisp chicken (use a slotted spoon for less oil), pickled cucumber (draining first), and mango salsa in separate sections. Spoon remaining chili crisp over top and serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-spicy chili crisp chicken paired with the mango cilantro salsa is a crowd-pleaser, though some found the overall dish surprisingly bland 🌶️.
- Ease of prep: Several reviewers noted the recipe took significantly longer than the stated 20 minutes, with many steps and dishes involved.
- Suggestions: Use fresh mango instead of canned for better texture and flavor; drain the chili crisp with a slotted spoon before tossing with chicken to reduce greasiness. If the dish feels too spicy, cut back on the chili crisp; if it's too mild, add the full packet or a drizzle of extra chili oil. One reviewer added honey and brown sugar to balance the heat, and another stirred in sesame oil and soy sauce for more depth.
- Leftovers: One reviewer got three meals out of this for themselves, suggesting it stretches well when portioned carefully.
- Portions: Some felt there was too much rice relative to the chicken and salsa; reduce the rice slightly or add extra salsa to balance the bowl.
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