Description
A delicious and flavorful dish combining spicy maple chicken with creamy coconut rice.
Ingredients
Scale
- Spicy Maple Chicken:
- 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
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper to taste
- 1 tbsp olive oil
- Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
- Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Prepare Coconut Rice: Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- Marinate Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, then toss it in the marinade. Let sit for 10-15 minutes.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken, cooking for 4-5 minutes per side until golden and cooked through. Pour in any remaining marinade and let simmer for 2 minutes to coat the chicken in the sauce.
- Assemble Bowls: Serve the Spicy Maple Chicken over a bed of coconut rice. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions, if desired.
Notes
- Adjust the level of sriracha based on your spice preference.
- Let the chicken marinate longer for more flavor.
- Use fresh lime juice for added brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Spicy Maple Chicken, Coconut Rice, Sweet & Spicy Maple Chicken