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Grilled Maple Sriracha Chicken Bites With Coconut Rice Mango Avocado Salsa Bowl With Chili Mayo

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A vibrant and flavorful bowl combining tender grilled chicken, fragrant coconut rice, fresh mango salsa, and creamy avocado, topped with spicy chili mayo.

Ingredients

Protein

  • 500 g boneless skinless chicken thighs (cut into bite-sized pieces)
  • 2 tablespoons maple syrup
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated

Grains & Rice

  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water

Fruits & Vegetables

  • 1 ripe mango diced
  • 1 small red onion finely chopped
  • 1 medium tomato diced
  • 1 small cucumber diced
  • 2 tablespoons cilantro chopped
  • 1 lime juiced
  • 1 avocado sliced
  • 1 cup red cabbage shredded
  • 3 tablespoons mayonnaise
  • 1 tablespoon sriracha for chili mayo
  • to taste Salt

Instructions 

  • Mix maple syrup, sriracha, soy sauce, garlic, and ginger. Marinate chicken for at least 30 minutes.
  • Rinse jasmine rice. Combine rice, coconut milk, water, and a pinch of salt. Bring to boil, then cover and simmer for 15 minutes. Rest before fluffing.
  • Mix diced mango, tomato, red onion, cucumber, cilantro, and lime juice. Add salt and set aside.
  • Preheat grill or skillet. Grill chicken 4-5 minutes per side until cooked through and lightly charred.
  • Slice avocado, shred red cabbage, and prepare chili mayo by mixing mayonnaise with sriracha. Assemble the bowl with rice, chicken, mango salsa, cabbage, avocado, and drizzle chili mayo. Garnish with cilantro.

Notes

Marinate the chicken for at least 30 minutes for maximum flavor. Adjust spice levels in chili mayo to taste.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: fusion
Keyword: chicken, Coconut Rice, Mango