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.

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.