Sweet Thai-Style Chicken Bowl

This Thai-style chicken bowl has a layer of rice topped with sprouts, cashews, and chicken this is drizzled with a mango curry sauce for a one-dish meal for lunch or dinner.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 669 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon salt
• 3 cups water
• 1 (14 ounce) can coconut milk
• 4 green onions, chopped
• ½ cup soy sauce
• 3 skinless, boneless chicken breast halves
• 2 tablespoons curry powder
• 1 bunch fresh cilantro, finely chopped
• 1 mango - peeled, seeded, and diced
• 1 cup finely chopped cashews
• 1 ½ cups jasmine rice
• 1 tablespoon water, or as desired
• 2 cups clover sprouts, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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