Ingredients
For the Chicken
- 500 g (1 lb) boneless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Honey Garlic Sauce
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp sweet chili sauce
- 1 tbsp sriracha (optional, for heat)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 2 tbsp water
Mango Avocado Salsa
- 1 ripe mango, diced
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- 1 small red chili, finely chopped
- 2 tbsp chopped cilantro
- Juice of 1 lime
- Salt to taste
Rice
- 2 cups cooked jasmine or basmati rice
Garnish
- Fresh parsley or cilantro
- Sesame seeds (optional)
Instructions
1. Cook the Chicken
- Toss chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Heat a skillet over medium-high heat.
- Cook chicken for 6–8 minutes until golden and cooked through.
2. Make the Sauce
- In a small bowl, combine honey, soy sauce, sweet chili sauce, sriracha, garlic, and ginger.
- Pour into the skillet with the chicken.
- Stir in the cornstarch slurry.
- Simmer 2–3 minutes until the sauce becomes thick and glossy.
3. Prepare the Salsa
Mix together:
- Mango
- Avocado
- Red onion
- Chili
- Cilantro
- Lime juice
- Salt
Gently toss so the avocado stays in chunks.
4. Assemble the Bowl
Add to each bowl:
- A layer of cooked rice
- Honey garlic chicken
- Mango avocado salsa
- Sliced avocado
- Extra diced mango
Sprinkle with chopped parsley or cilantro and sesame seeds.
Serving
Serve warm with lime wedges on the side.
Approximate Nutrition (per serving, serves 4)
- Calories: 620–700
- Protein: 35–40 g
- Carbohydrates: 55–65 g
- Fat: 20–25 g
This bowl is sweet, savory, slightly spicy, and fresh—perfect for lunch or dinner.
