Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Thai Mango Chicken Bowl

4.0
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Thai
Thai Mango Chicken Bowl
Ingredients
  • 3 cups water
  • 1 1/2 cups jasmine rice
  • 1 teaspoon salt
  • 3 skinless, boneless chicken breast halves
  • 1/2 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
Instructions
1
Combine the liquid ingredients - three cups of water, rice, and a pinch of salt - in a saucepan; heat it until boiling point. Lower the temperature to low, cover the saucepan with a lid, and let it cook gently until all the liquid has been absorbed, approximately 15 minutes. Allow the saucepan to rest for a few more minutes until the rice is tender, around 5 minutes longer.
2
Place chicken breasts in a skillet and add soy sauce and a tablespoon of water; turn the heat to medium-high. Cover the skillet with a lid and cook the chicken, stirring occasionally, until it is no longer pink in the center, roughly 20 minutes. Cut the chicken into small cubes.
3
Combine coconut milk, sugar, and a generous amount of curry powder in a saucepan; heat it until simmering. Add the mango to the curry sauce and cook until heated through, approximately 5 minutes.
4
Spoon the cooked rice into a bowl and top it with sprouts, cashews, cilantro, green onions, and the cooked chicken. Drizzle the mango curry sauce over the top of the chicken.