Spicy Chili Crisp Chicken Bowls with Mango Salsa and Pickled Cucumber

These vibrant chicken bowls bring together tender white meat chicken coated in a rich, spicy chili crisp butter sauce. Served over fluffy jasmine rice, the heat is balanced by a bright mango and tomato salsa with cilantro, plus tangy quick-pickled cucumber slices. Every bite is a mix of textures and flavors that will make this a weeknight favorite.

Ready in under 30 minutes, this recipe is perfect for when you crave something satisfying but don’t want to spend hours in the kitchen. The chili crisp adds a wonderful crunch and depth, while the fresh salsa and pickles keep things light and refreshing. Customize the spice level by adjusting the amount of chili crisp to your taste.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili CrispView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15–18 minutes. Keep covered off the heat until ready to serve.
2. While the rice cooks, wash and dry all produce. Trim and thinly slice the cucumber into rounds. Quarter the lime. Dice the tomato. Finely chop the cilantro. Drain the mango if packed in liquid. Trim and thinly slice the scallions, separating the white parts from the green tops.
3. In a small microwave-safe bowl, combine the cucumber slices, 1 teaspoon sugar, ¼ teaspoon salt, and the juice from half the lime (for 4 servings: 2 teaspoons sugar, ½ teaspoon salt). Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally. In a medium bowl, combine the diced tomato, chopped cilantro, mango, scallion greens, a drizzle of olive oil, and a squeeze of lime juice. Season with salt and pepper to taste. Refrigerate until ready to serve.
4. Open the package of chopped chicken and drain off any excess liquid. Place the chicken in a large bowl and season all over with a drizzle of cooking oil, the fry seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and scallion whites. Cook, stirring occasionally, until the chicken is browned and cooked through, 4–6 minutes. Turn off the heat and transfer the chicken to a plate.
5. While the chicken cooks, place 2 tablespoons butter (4 tablespoons for 4 servings) in a second large microwave-safe bowl. Microwave until melted, 30–60 seconds. Stir in half of the chili crisp. Add the cooked chicken mixture and stir until well coated.
6. Fluff the rice with a fork. Divide the rice among shallow bowls. Top with the chili crisp chicken (using a slotted spoon to leave behind excess oil), pickled cucumber (drained), and mango salsa, arranging them in separate sections. Spoon the remaining chili crisp over the top. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice, or even brown rice. Adjust the cooking time and liquid accordingly.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stovetop, and serve with fresh salsa and pickles.

Is chili crisp very spicy?

Chili crisp has a moderate heat level with a deep, savory flavor. You can adjust the amount to suit your spice tolerance.