Description
A delicious and flavorful dish combining spicy maple chicken with creamy coconut rice.
Ingredients
Scale
- 1 lb Chicken Thighs, boneless and skinless
- 1/4 cup Maple Syrup (real maple syrup preferred)
- 2 tablespoons Soy Sauce
- 1–2 tablespoons Sriracha Sauce (adjust based on spice level)
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Lime Juice (for flavor)
- 1 can Coconut Milk (about 14 oz)
- 1 cup Rice (jasmine or basmati)
- Salt and Pepper (to taste)
Instructions
- In a bowl, combine maple syrup, soy sauce, sriracha, minced garlic, and ginger. Whisk until combined.
- Add the chicken thighs to the bowl. Allow the chicken to marinate for at least 15 minutes, or up to an hour for more flavor.
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, combine coconut milk and a pinch of salt with the rinsed rice. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked.
- Heat a skillet over medium heat. Add the marinated chicken thighs (discard leftover marinade) and cook until golden brown and cooked through (about 6-8 minutes per side).
- Fluff the coconut rice with a fork and serve alongside the spicy maple chicken. Squeeze fresh lime juice over the top for an added burst of flavor.
Notes
- Adjust the amount of sriracha based on your spice preference.
- For best results, marinate the chicken for at least 30 minutes.
- Fresh lime juice enhances the flavor of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Spicy Maple Chicken, Coconut Rice, sweet and spicy chicken with rice