Sweet Thai-Style Chicken Bowl Recipe

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.