Exotic Coconut Rice Bowl with Sweet & Spicy Chicken and Fresh Mango
Enjoy a vibrant, flavorful lunch bowl featuring fluffy coconut-infused basmati rice paired with juicy, caramelized sweet and spicy chicken strips. The dish is perfectly balanced with fresh, sweet mango slices and a touch of chili heat, garnished with fresh green onions for a refreshing finish.
Ingredients
Sweet & Spicy Chicken:
- 300g chicken breast, cut into 6 strips
- 2 tbsp olive oil
- 1 tbsp honey (level)
- 1 tsp finely grated ginger
- 2 large garlic cloves, crushed
- 1 tsp chili flakes
- 1/2 tsp ground cumin
- 1/4 bunch fresh parsley, finely chopped
- 20g butter
- Salt, to taste
Coconut Rice:
- 1 cup basmati rice (200g)
- 150 ml light coconut milk (or the liquid part from a can of full-fat coconut milk)
- 200 ml water
- 1/2 tsp salt
To Serve:
- Fresh mango slices sprinkled with chili flakes
- Chopped green onion
Instructions
- Marinate the Chicken
Combine all chicken marinade ingredients except the butter. Mix well and let marinate at room temperature for 30 minutes. For deeper flavor, marinate in the fridge for 4 hours or overnight. If refrigerated, bring chicken to room temperature 30 minutes before cooking. - Prepare the Rice
Rinse basmati rice several times until water runs clear.
In a pot, combine coconut milk, water, and salt. Bring to a boil.
Add rice, stir once, return to boil, then cover and simmer on low for 5 minutes.
Remove pot from heat, wrap with a clean hot towel under the lid, and let steam for 15 minutes without lifting the lid.
Fluff rice gently with a fork and season with salt if needed. - Cook the Chicken
Heat a large non-stick pan (approx. 30cm diameter) without oil. Lower heat to the minimum to prevent burning due to honey.
Arrange chicken strips spaced apart and cook 2 minutes per side, monitoring carefully to avoid burning.
Remove chicken from pan.
Off the heat, add butter and leftover marinade to the pan. Stir until butter melts, return pan to low heat, add chicken back and toss in the sauce for about 1 minute until sauce thickens slightly. Remove from heat immediately. - Assemble the Bowl
Divide coconut rice evenly into 3 bowls.
Place 2 strips of chicken with sauce in each bowl.
Add mango slices sprinkled with chili flakes.
Garnish with chopped green onions.
π‘ Tips & Tricks
- Use light coconut milk or the thin liquid from full-fat coconut milk to avoid sticky rice.
- Keep heat low when cooking honey-based marinades to prevent bitterness.
- Fresh mango adds natural sweetness and texture contrast; you can substitute with pineapple or papaya for variation.
- Parsley can be swapped with cilantro or basil for a different herbal note.
Final Thoughts
This exotic coconut rice bowl is a perfect harmony of sweet, spicy, and fresh flavors, offering a delightful meal thatβs both satisfying and refreshing. The juicy, caramelized chicken paired with fragrant coconut rice and bright mango makes for an irresistible lunch or dinner option thatβs easy to prepare but impressive to serve. Whether for a quick weekday meal or a casual weekend feast, this bowl will keep your taste buds intrigued and satisfied.