- 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
- 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.