Sweet Thai-Style Chicken Bowl
Description
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.
Ingredients
•
3 cups water
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1 1/2 cups jasmine rice
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1 teaspoon salt
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3 skinless, boneless chicken breast halves
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1/2 cup soy sauce
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1 tablespoon water, or as desired
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1 (14 ounce) can coconut milk
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1 cup white sugar
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2 tablespoons curry powder
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1 mango - peeled, seeded, and diced
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2 cups clover sprouts, or to taste
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1 cup finely chopped cashews
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1 bunch fresh cilantro, finely chopped
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4 green onions, chopped
Directions
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.
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.
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.
4
Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.