Spicy Maple Chicken and Coconut Rice: A Flavorful Delight!
A delicious dish featuring tender chicken marinated in a spicy maple glaze served over creamy coconut rice.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 3 tbsp maple syrup
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- ½ tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
- Optional Garnishes: Fresh cilantro, chopped; Lime wedges; Toasted coconut flakes; Sliced green onions
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes before fluffing with a fork.
- In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, toss with marinade, and let sit for 10–15 minutes.
- Heat olive oil in a skillet over medium heat. Add marinated chicken and cook 4–5 minutes per side or until golden and fully cooked. Add remaining marinade to the pan and simmer for 2 minutes to create a sticky glaze.
- Serve chicken over coconut rice and top with desired garnishes like avocado, lime, or cilantro.
Notes
- Adjust sriracha according to your spice preference.
- Let the chicken marinate for longer for more flavor.
- For extra creaminess, you can add more coconut milk to the rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 530mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg