Korean Rice Salad with Chicken and Mango Recipe
This salad combines juicy chicken, sweet mango, rice, and crunchy vegetables in a light sesame dressing. It’s a bit like a cross between Korean bibimbap and a tropical salad – lots of colors and textures in one bowl. Perfect for a work lunchbox or a summer dinner when you don’t want to spend much time at the stove.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🍿
Snack
🌿
Mild
Sweet
Salty
Umami
Fresh
Nutty
Filling
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
3
Ingredients
- rice dry, white or brown - 180 g
- chicken breast skinless and boneless - 350 g
- mango ripe but firm - 1 piece
- cucumber cut into half-moons - 0.5 pieces
- red bell pepper cut into thin strips - 0.5 pieces
- carrot coarsely grated or cut into thin matchsticks - 1 piece
- chives chopped - 3 tablespoons
- soy sauce divided: 2 tablespoons for the chicken, 2 tablespoons for the dressing - 4 tablespoons
- vegetable oil for frying the chicken - 2 tablespoons
- sesame oil for the dressing - 1.5 tablespoons
- rice vinegar or lime juice - 1.5 tablespoons
- honey for the dressing - 1 tablespoon
- garlic grated, for the dressing - 1 clove
- black pepper for the chicken - 0.25 teaspoons
- sesame seeds toasted in a dry pan - 1.5 tablespoons
Main Ingredient:
chicken
Preparation
- Cook the rice in salted water according to the package instructions, until soft but not mushy. After cooking, set aside to cool slightly; it’s best if it is just warm.
- Cut the chicken breast into thin strips. In a bowl, mix 2 tablespoons of soy sauce and the pepper, add the chicken, toss to coat, and set aside to marinate for 10 minutes.
- Heat the vegetable oil in a pan over medium heat. Add the marinated chicken and fry for 6–8 minutes, stirring, until the pieces are cooked through and lightly browned. Set aside to cool.
- Peel the mango, remove the flesh from the pit, and cut it into cubes or thin strips. Wash the cucumber and slice into half-moons. Cut the pepper into thin strips and grate the carrot or cut it into matchsticks.
- In a small bowl, prepare the dressing: mix 2 tablespoons soy sauce, sesame oil, rice vinegar, honey, and grated garlic until you get a smooth, slightly thick dressing.
- In a large bowl, combine the warm rice, fried chicken, mango, cucumber, pepper, and carrot. Pour the prepared dressing over everything.
- Gently but thoroughly toss the salad so the dressing coats all the ingredients evenly without breaking up the rice.
- Finally, sprinkle the salad with chopped chives and toasted sesame seeds. Serve immediately or after briefly chilling in the fridge.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w szczelnym pojemniku. Mango z czasem puszcza sok, więc przed podaniem z lodówki delikatnie wymieszaj i ewentualnie dodaj odrobinę świeżego soku z limonki.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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