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Sweet Thai-Style Chicken Bowl


Ingredients

3 cups water

3 cups water

1 ½ cups jasmine rice

1 ½ cups jasmine rice

1 teaspoon salt

1 teaspoon salt

3 skinless, boneless chicken breast halves

3 skinless, boneless chicken breast halves

½ cup soy sauce

½ cup soy sauce

1 tablespoon water, or as desired

1 tablespoon water, or as desired

1 (14 ounce) can coconut milk

1 (14 ounce) can coconut milk

1 cup white sugar

1 cup white sugar

2 tablespoons curry powder

2 tablespoons curry powder

1 mango – peeled, seeded, and diced

1 mango – peeled, seeded, and diced

2 cups clover sprouts, or to taste

2 cups clover sprouts, or to taste

1 cup finely chopped cashews

1 cup finely chopped cashews

1 bunch fresh cilantro, finely chopped

1 bunch fresh cilantro, finely chopped

4 green onions, chopped

4 green onions, chopped

Directions

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.

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.

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.

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.

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

Cook’s Notes:

For a stronger flavor, add red pepper powder to the mango sauce. You could also use pineapple instead of mango, and add shrimp and lime for a more tropical curry flavor.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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