Sweet Thai-Style Chicken Bowl

• 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

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.

water, jasmine rice, salt, skinless, soy sauce, water, coconut milk, white sugar, curry powder, mango, sprouts, cashews, fresh cilantro, green onions

Taken from www.allrecipes.com/recipe/240387/sweet-thai-style-chicken-bowl/ (may not work)