Sweet Thai-Style Chicken Bowl

Ingredients

  • 3 cups water
  • 1 1/2 cups jasmine rice
  • 1 teaspoon salt
  • 3 skinless, boneless chicken breast halves
  • 1/2 cup soy sauce
  • 1 tablespoon water, or as desired
  • 1 (14 ounce) can coconut milk
  • 1 cup white sugar
  • 2 tablespoons curry powder
  • 1 mango – peeled, seeded, and diced
  • 2 cups clover sprouts, or to taste
  • 1 cup finely chopped cashews
  • 1 bunch fresh cilantro, finely chopped
  • 4 green onions, chopped

Directions

Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.

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Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.

Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.

Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.