It’s true, Chef! A great-tasting, nutritious, refreshing bowl of food can transform your day from ordinary to extraordinary. Fluffy rice, NOMU Cajun rub-infused chicken, sweet mango chunks, cooling cucumber, spicy jalapeños & seeds are drizzled with a citrus-soy dressing.
Chili-crisp Chicken Mango Rice Bowl
Chili-crisp Chicken Mango Rice Bowl
with a sweet citrus-soy dressing
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Chicken
- Cucumber
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Mango Fingers
- NOMU Cajun Rub
- Seed Mix
- Sliced Pickled Jalapeños
- Spring Onion
- Spring Onions
- Sweet Citrus Soy
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
NICE RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CAJUN Chicken
While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BOWL ‘EM OVER
Bowl up buddha bowl-style! Top the rice with the sliced Chicken, the mango chunks, and the Cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing.
NICE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CAJUN Chicken
While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BOWL ‘EM OVER
Bowl up buddha bowl-style! Top the rice with the sliced Chicken, the mango chunks, and the Cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing.
NICE RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CAJUN Chicken
While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BOWL ‘EM OVER
Bowl up buddha bowl-style! Top the rice with the sliced Chicken, the mango chunks, and the Cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing.
NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CAJUN Chicken
While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
BOWL ‘EM OVER
Bowl up buddha bowl-style! Top the rice with the sliced Chicken, the mango chunks, and the Cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing.
Frequently Asked Questions
What is the preparation time for Chili-crisp Chicken Mango Rice Bowl?
The preparation time for Chili-crisp Chicken Mango Rice Bowl with a sweet citrus-soy dressing is between 15 and 20 minutes.
What is the total time required to make Chili-crisp Chicken Mango Rice Bowl with a sweet citrus-soy dressing?
The total time required to make Chili-crisp Chicken Mango Rice Bowl with a sweet citrus-soy dressing is between 20 and 25 minutes.
How many servings does Chili-crisp Chicken Mango Rice Bowl provide?
4 servings
What are the main ingredients in Chili-crisp Chicken Mango Rice Bowl?
Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Mango Fingers, NOMU Cajun Rub, Seed Mix, Sliced Pickled Jalapeños, Spring Onion, Spring Onions, Sweet Citrus Soy, White Basmati Rice
What is the nutritional information of Chili-crisp Chicken Mango Rice Bowl?
Calories: 747, Carbs: 118 grams, Fat: grams, Protein: 49.4 grams, Sugar: 38.3 grams, Salt: 1142 grams
How do I prepare Chili-crisp Chicken Mango Rice Bowl?
BOWL ‘EM OVER: Bowl up buddha bowl-style! Top the rice with the sliced chicken, the mango chunks, and the cucumber rounds. Scatter over the drained jalapeños (to taste) and the sliced spring onion (to taste). Garnish with the chopped coriander. Scatter over the seed mix and drizzle over the sweet citrus-soy dressing. CAJUN CHICKEN: While the rice is on the go, place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. NICE RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Chili-crisp Chicken Mango Rice Bowl?
Chicken, Cucumber, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Mango Fingers, NOMU Cajun Rub, Seed Mix, Sliced Pickled Jalapeños, Spring Onion, Spring Onions, Sweet Citrus Soy, White Basmati Rice
How many calories does Chili-crisp Chicken Mango Rice Bowl have?
747 calories
How much fat content does Chili-crisp Chicken Mango Rice Bowl have?
grams
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