Chicken

Healthy sweet chilli chicken bowl with herby rice and mango salsa

Name: Healthy sweet chilli chicken bowl with herby rice and mango salsa recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 300g jasmine rice; 4 garlic cloves, finely grated; 3cm piece fresh ginger, finely grated; 40.00 ml lime juice, plus lime wedges, to serve; 600g chicken thigh fillets; 80ml sweet chilli sauce; 20.00 ml vegetable oil; 1 large mango, flesh finely chopped; 1 long red chilli, finely chopped; 1 bunch coriander; 150g green cabbage, cut into wedges, then very thinly shredded; 200g packet frozen peeled edamame (see recipe notes), thawed; 2 long green shallots, thinly sliced

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by Lucy Nunes

Delicious Team

Feb 13, 2026

On the table within 30 minutes, this wholesome meal will be on repeat in your house. Juicy, caramelised chicken served on a bed of rice that we’ve boosted with tasty greens and extra protein and fibre.

1 1/2 cups (300g) jasmine rice
4 garlic cloves, finely grated
3cm piece fresh ginger, finely grated
2 tbs lime juice, plus lime wedges, to serve
600g chicken thigh fillets
1/3 cup (80ml) sweet chilli sauce
1 tbs vegetable oil
1 large mango, flesh finely chopped
1 long red chilli, finely chopped
1 bunch coriander
150g green cabbage, cut into wedges, then very thinly shredded
200g packet frozen peeled edamame (see recipe notes), thawed
2 long green shallots, thinly sliced

Method

1.

Place rice in a rice cooker (or see recipe notes) with 2 cups (500ml) water. Close lid and switch to cook.
2.

Meanwhile, combine garlic, ginger and lime juice in a large bowl. Stir to combine, then transfer 1 1/2 tsp to a medium bowl and reserve. Add chicken and sweet chilli sauce to the large bowl and stir to coat.
3.

In a frypan large enough to fit all the chicken in a single layer without being too cramped, heat oil over medium heat. Using tongs, add chicken to pan, leaving excess sauce in the bowl. Reserve sauce. Cook chicken for 5 minutes each side, or until golden and cooked through. Add reserved sauce and cook over high heat for 1-2 minutes, until starting to caramelise. Set chicken aside for 3 minutes before slicing.
4.

Meanwhile, add mango and chilli to reserved garlic mixture and gently stir to combine. Season with salt flakes to taste.
5.

Reserve a few coriander sprigs, then roughly chop the bunch. Fluff up rice with a fork and fold through shredded cabbage, edamame, shallot and chopped coriander.
6.

Divide between 4 bowls. Top with sliced chicken and a dollop of mango salsa. Serve with extra coriander sprigs and lime wedges.

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Recipe Notes

If you don’t have a rice cooker, bring 2 cups (500ml) water to the boil in a medium saucepan, stir in the rice, then cover and cook over medium-low heat for 15 minutes. Without touching the lid, remove from heat and stand, covered, for 5 minutes.

You can buy edamame in the freezer section of supermarkets. They come either in their shell or already shelled.

Leftovers will last in an airtight container in the fridge for up to 5 days.