Mango Chicken Rice Bowls

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 405cal

Author: Ashley Fehr

These Mango Chicken Rice Bowls bring together tender chicken in a sweet-tangy mango sauce, fluffy rice, and a zesty mango salsa. It’s a fresh, family-friendly dinner that’s healthy, colorful, and anything but boring!

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Ingredients

Fresh Mango Salsa

1 whole mango peeled and diced
⅓ cup finely chopped red bell pepper
1-2 tablespoons fresh, finely chopped jalapeno
1 tablespoon fresh, finely chopped cilantro
1-2 tablespoons fresh lime juice

Mango Chicken

½ cup mango juice
3 tablespoons light brown sugar
2 tablespoons vinegar (white or apple cider)
1 teaspoon corn starch
1 clove garlic (finely minced)
¼ teaspoon fresh, finely minced ginger
¼ teaspoon salt
1 tablespoon oil
1 lb chicken breasts (2 large or 3 small) cut into ¾" cubes
salt and pepper

Mango Chicken Rice Bowls

3 cups cooked rice
lime wedges

Instructions

Fresh Mango Salsa

Combine mango, pepper, jalapeno (more or less according to your tastes), cilantro and 1 tablespoon lime juice to a medium bowl. Stir and add additional lime juice if desired. Refrigerate until ready to use.

Mango Chicken

In a large glass measuring cup, whisk together mango juice, brown sugar, vinegar, corn starch, garlic, ginger and ¼ teaspoon salt. Set aside.
Heat a large skillet over medium-high heat and add the oil. Season the cubed chicken lightly with salt and pepper and add to the skillet, flipping to brown on each side (about 2-3 minutes per side).
Add the sauce to the skillet and cook and stir until thickened and chicken is cooked through, about 5-6 minutes.

Mango Chicken Rice Bowls

Add ¾ cup hot, cooked rice to each bowl and top with ¼ of the chicken and rice and add mango salsa as desired. Serve with lime wedges as desired.

Notes

Ingredients and Substitutions:

Add some spice: a little heat is lovely in here if you like it! You can add a pinch of red pepper flakes to the sauce or sprinkled over before eating.
Chicken breast: you can swap for cubed boneless, skinless chicken thighs or cubed pork tenderloin.
Mango juice: if you can't find mango nectar or juice, you can swap with pineapple.
Rice: if you need tips for cooking your rice, see my Baked Rice, Instant Pot Brown Rice or Instant Pot Jasmine Rice.

Make ahead:

You can make the mango salsa 4-5 days in advance and keep in the fridge.
You can prep the chicken and rice and store in the fridge for 3-4 days, making this a great meal prep or work lunch recipe!

Nutrition