Description
Sweet and spicy grilled chicken bites glazed with maple syrup and Sriracha, served over fluffy jasmine rice with fresh mango salsa, creamy avocado, and crunchy red cabbage for a vibrant, flavor-packed meal.
Ingredients
1½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp pure maple syrup
1 tbsp Sriracha sauce
1 tbsp soy sauce
1 tbsp lime juice
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp onion powder
1 tsp salt
¼ tsp black pepper
2 ripe mangoes, diced
1 cup diced cucumber
1 cup cherry tomatoes, quartered
¼ cup finely diced red onion
1 jalapeño, seeded and finely chopped
2 tbsp chopped fresh cilantro
Juice of 1 lime
¼ tsp salt
3 cups cooked jasmine rice
1 avocado, sliced
1 cup shredded red cabbage
1 tbsp sesame seeds
Lime wedges, for serving
Instructions
1. Whisk together the olive oil, maple syrup, Sriracha, soy sauce, lime juice, garlic, smoked paprika, onion powder, salt, and black pepper in a large bowl.
2. Add the chicken pieces and toss until evenly coated. Marinate for at least 20 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Grill the chicken for 8–10 minutes, turning occasionally, until lightly charred and cooked through to an internal temperature of 165°F (74°C).
5. Meanwhile, combine the mangoes, cucumber, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss gently to make the mango salsa.
6. Divide the cooked jasmine rice among four serving bowls.
7. Top each bowl with the grilled chicken, mango salsa, sliced avocado, and shredded red cabbage.
8. Sprinkle with sesame seeds and serve with fresh lime wedges.
Notes
Marinate the chicken longer for even deeper flavor.
Adjust the amount of Sriracha to make the recipe milder or spicier.
Store the chicken and salsa separately for the freshest meal prep.
Fresh mangoes provide the best flavor and texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grilling
- Cuisine: American