Thai Chicken Bowl

October 7, 2013 | South Tampa Magazine | Categories: Editorial, Food, What's Cooking | Tags: thai chicken bowl

By: Ciccio’s California


  • Grilled Chicken
  • Napa Cabbage
  • Lettuce
  • Scallions
  • Cilantro
  • Carrots
  • Mango
  • Crispy Wantons
  • Thai Chicken Sauce (or Teriyaki sauce)
  • Spaghetti Squash
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  1. Roast spaghetti squash in oven at 350-degrees for about 45 minutes. Allow to cool at room temperature and peel into deep bowl. Season squash with olive oil, garlic, a tablespoon of butter and salt and pepper.
  2.  Grill one chicken breast and season with your favorite Thai sauce (chef’s note: can also sub for teriyaki-marinated chicken). Chop chicken into bite-size strips.
  3. Toss chopped mango, cabbage, scallions, diced carrots and cilantro in a separate bowl. After topping squash with lettuce, add vegetable mixture and chicken. Top with a handful of crispy wanton noodles.
  4. Garnish with lime wedge and serve.

Ciccio’s California is located at 190 37th Ave. N, St. Petersburg, FL 33704.

For more information, call (727) 898-8226 or visit