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.

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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.

Sweet Thai-Style Chicken Bowl

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