Chili Crisp Chicken
Buttery Chili Crisp Chicken, Mango Cilantro Rice, And Pickled Cucumber
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 870/ Protein 39g
DIFFICULTY LEVEL: MediumINGREDIENTS: Chopped Chicken, 1 TBSP Fry Seasoning, Mango, Mini Cucumber, Tomato, Lime, Scallions, 1/8 Cup of Chili Crisp, ¾ Cup Jasmine Rice, Cilantro
Step 1: Cook Rice
In a small pot on medium heat melt 2 TBSP of butter
Combine scallions, rice, 1.25 cups of water, and ¼ TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered and off heat until ready to serve
Step 2: Prep
While rice cooks, wash and dry produce
Trim and thinly slice cucumber into rounds
Quarter lime
Dice Tomatoes
Finely chop cilantro
Dice mango
Trim and thinly slice scallions
Step 3: Pickle Cucumber and Make Salsa
In a small bowl, microwave Cucumber, 1 TSP of Sugar, ¼ TSP of salt and pepper, and juice from half a lime
Microwave for 30 seconds, and mix well
In a medium bowl, combine tomato, cilantro, mango, scallion greens, a drizzle of oil, and a squeeze of lime juice
Season with ¼ TSP of salt and pepper
Refrigerate until ready to serve
Step 4: Start Chicken
Pat chicken dry with paper towels
Place Chicken in bowl, and season with a drizzle of oil, fry seasoning, and ¼ TSP of salt and pepper
Heat a drizzle of oil in a large pan over medium heat
Add chicken and ½ the scallions
Cook for 6 minutes
Transfer to a plate
Step 5: Finish Chicken
While chicken cooks, place 2 TBSP of butter in a large microwave safe bowl
Stir in half the chili crisp
Stir in chicken mixture until well coated
Step 6: Finish and Serve
Fluff rice with a fork
Divide rice between shallow bowls
Top with chili crisp chicken, pickled cucumber, and mango salsa in separate sections
Spoon over remaining chili crisp over top
Serve with lime wedge on the side
Serve Hot and Enjoy!
