Sweet Thai-Style Chicken Bowl recipe
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Ingredients
- 3 cups water 1 ½ cups jasmine rice 1 teaspoon salt 3 skinless, boneless chicken breast halves ½ 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
Nutrition Info
- 668.6 caloriescarbohydrate: 90.5 gcholesterol: 32.3 mgfat: 26.3 gfiber: 4.2 gprotein: 22.6 gsaturatedFat: 14.9 gservingSize: -sodium: 1785.4 mgsugar: 39.8 gtransFat: : -unsaturatedFat: : -
Directions Sweet Thai-Style Chicken Bowl
Directions
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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.