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 calories
carbohydrate: 90.5 g
cholesterol: 32.3 mg
fat: 26.3 g
fiber: 4.2 g
protein: 22.6 g
saturatedFat: 14.9 g
servingSize: -
sodium: 1785.4 mg
sugar: 39.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

This is a fresh and sweet Thai-style dish, with great flavor and lots of room for creative tweaking. Enjoy!

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