Description
An irresistible dish featuring tender chicken in a sweet and spicy maple glaze served over creamy coconut jasmine rice, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 tbsp olive oil
- 3 tbsp maple syrup
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp minced garlic
- 1 tsp minced ginger
- Salt & pepper to taste
- Fresh cilantro, lime wedges, toasted coconut flakes, sliced green onions (optional)
Instructions
- Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil over medium heat, then reduce to low, cover, and let it simmer for 15 minutes.
- In a medium bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season the chicken with salt and pepper before tossing it into the marinade. Allow it to sit for about 10-15 minutes.
- Heat olive oil in a skillet over medium heat. Once the oil is hot, add the marinated chicken. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Add any remaining marinade to the skillet and let it simmer for an additional 2 minutes.
- Scoop coconut rice into a bowl and top it with the Spicy Maple Chicken. Garnish with fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions as desired.
Notes
Feel free to adjust the level of heat by adding more or less sriracha and customize with the vegetables you enjoy.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg