Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha or your favorite hot sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 ripe mango, peeled and diced
- 2 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
For substitutions, if you’re out of jasmine rice, brown rice or quinoa make excellent alternatives. For a vegan option, swap the chicken with chickpeas or tofu, and use maple syrup instead of honey.
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce, honey, sriracha, cumin, smoked paprika, and a pinch of salt and pepper. Let it marinate for at least 15 minutes to absorb the flavors.
- Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes.
- Once the chicken is cooked, add the diced mango to the skillet. Stir gently and cook for an additional 2 minutes, just until the mango is slightly softened.
- Divide the cooked jasmine rice among serving bowls. Top each with the spicy mango chicken mixture.
- Garnish with fresh cilantro and a squeeze of lime juice. Adjust seasoning with additional salt or sriracha to taste.
As my abuela taught me, taste as you go! It’s the key to achieving the perfect balance of flavors. And remember, cooking is as much about intuition as it is about following instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International