Instructions

Step 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.

Step 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.

Step 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.

Step 4
Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.