These Mango, Chicken and Rice Bowls with Edamame and Spicy Peanut Sauce are so good and light but always satisfying with lots of flavor!
This bowl is such a great light and healthy meal! It kinda, sorta reminds me a poké bowl. Along those lines of nice and fresh with lots of flavor that is really satisfying without being too heavy. The perfect summer-y meal. These bowls are also great for meal prep because the ingredients are easy to keep separate or portion out ahead of time and enjoy for lunches or dinners throughout the week! Just keep the sauce on the side.
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Mango, Chicken and Rice Bowls with Edamame and Spicy Peanut Sauce
Is there anything more delicious than a super ripe juicy mango? I mean, they are just so dang good! Sometimes it’s hard for me to find ripe mangoes. So what I usually do is let is ripen for about a week after I buy it and then it’s usually nice and juicy and delicious. You can ripen the mangoes on the counter or in the fridge. It just takes a little bit longer in the fridge.
I like to add grilled chicken to my bowls for some extra protein but you can leave it out if you want to go veg. This peanut sauce is SO good! You are going to want to drink it. You can make it spicier if you want by adding more garlic chili sauce
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Mango, Chicken and Rice Bowls with Edamame and Spicy Peanut Sauce
Ingredients
- 1 cup cooked white rice approx 1/2 cup dry rice
- 8 oz chicken breast approx 1 chicken breast
- 1 cup edamame shelled and cooked
- 1/2 cup mango peeled and cubed
- 1/4 cup shredded red cabbage
- 1/4 cup shredded carrots
- 1 small English cucumber thinly sliced
- 3 tbsp rice wine vinegar divided
- 1/2 tsp kosher salt divided
- 1/2 small lime
- 1/4 tsp black sesame seeds optional
Spicy Peanut Sauce
- 1/4 cup natural peanut butter
- 1/4 cup water
- 3 tbsp rice wine vinegar
- 3 tbsp soy sauce
- 2 tbsp garlic chili sauce plus more to taste
Instructions
- Begin by cooking rice according to packaging. Meanwhile, grill chicken breast until cooked through and let rest.
- Then cook the edamame according to packaging, rinse with cold water, drain and set aside. Toss thinly sliced cucumber with 1/4 tsp salt and 1 tbsp rice wine vinegar in a small bowl and set aside. Massage shredded red cabbage with remaining salt, rice wine vinegar and juice from half a lime, set aside.
- Make the peanut sauce by whisking together the peanut butter, water, rice wine vinegar, soy sauce and garlic chili sauce. Taste and add more garlic chili sauce if you desire it to be spicier.
- Slice the chicken breast, then build the bowls. Add rice, chicken, mango, shredded carrots and cabbage, cucumbers and edamame. Then top with sesame seeds and drizzle with peanut sauce and enjoy!
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