Chicken Mango Bowls

Ingredients

1 Mango diced

2 Baby Cucumbers chopped

1 tsp Dried Cilantro (or ¼ c fresh chopped)

2 Green Onions chopped

1 Tbsp Sesame Seeds

2 Tbsp Extra Virgin Olive Oil

2 Tbsp Apple Cider Vinegar

1 Tbsp Lime Juice

1 Avocado cubed

2 lbs. Boneless Skinless Chicken Tenders cut into chunks

2 Tbsp Cornstarch

2 Tbsp Yellow Curry Powder

1 Tbsp Fish Sauce

4 Tbsp Butter

6 Cloves Garlic thinly sliced

2 C Jasmine Rice

Directions

Cook rice according to package directions.

Combine the mango, cucumbers, cilantro, and green onions in a small bowl. Drizzle the olive oil, apple cider vinegar, and lime juice over top and mix. Add the avocado and sesame seeds and gently combine.

Toss the chicken and cornstarch in a bowl. Add a drizzle of olive oil into a pan over medium high heat. Add the chicken and cooked until no longer pink and slightly crispy. Add the curry powder to the pan and toss to coat. Cook for an additional 2 minutes, then add the fish sauce, mix and remove from heat. If any chicken bits stick to the pan, the fish sauce will help in scraping them up a bit.

Melt the butter in a small fry pan. Add the sliced garlic and cook until lightly browned and beginning to crisp. Don’t step away, it can burn quickly.

Add rice to serving bowls, top with chicken mixture, then mango salad, and finally the crispy garlic and butter. Enjoy with warm naan.