Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tbsp low-sodium soy sauce
- 2 tbsp honey
- 2 tsp sriracha
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tbsp cooking oil
- 1 ripe mango, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 red onion, diced
- 1 bell pepper, diced
- 1 lime, juiced
- 2 tbsp mayonnaise
- 1 avocado, sliced
- 1 cup long-grain rice, cooked warm
Instructions
- Whisk soy sauce, honey, 1 tsp sriracha, garlic powder, paprika, salt, and pepper in a bowl. Add chicken and marinate for 10-15 minutes.
- Cook rice according to package instructions until warm and fluffy.
- Heat oil in a skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden and cooked through.
- In a small bowl, whisk mayonnaise, lime juice, honey, and remaining sriracha until smooth.
- Combine diced mango, cilantro, red onion, and bell pepper in a separate bowl.
- Assemble bowls by layering rice, sliced chicken, mango salsa, and avocado, then drizzle with the creamy sauce.
Notes
- Ensure the chicken reaches an internal temperature of 165°F.
- You can substitute chicken breasts with chicken thighs for extra juiciness.
- Store leftover sauce and salsa in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken Salad
- Method: Pan-searing
- Cuisine: Fusion