Description
Savor the delicious blend of sweet and spicy with this Spicy Maple Chicken and Coconut Rice, a dish that’s perfect for busy weeknights or meal prep. In under 30 minutes, you can create a delightful bowl that features juicy marinated chicken glazed in a sticky maple-sriracha sauce served over creamy coconut rice. This meal is not only quick to make but also versatile, allowing you to customize it with your choice of proteins or garnishes like fresh cilantro and lime wedges. Enjoy the comfort of this flavorful fusion dish that will impress family and friends alike!
Ingredients
Scale
- 1 lb chicken breast or thighs
- 3 tbsp maple syrup
- 2 tbsp sriracha
- 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
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Rinse jasmine rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to boil, then cover and simmer for 15 minutes.
- In a mixing bowl, mix maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper; marinate for 10–15 minutes.
- Heat olive oil in a skillet over medium heat. Cook marinated chicken for 4–5 minutes per side until cooked through. Add remaining marinade; simmer for 2 minutes until glaze forms.
- Serve chicken over coconut rice and top with cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 590
- Sugar: 12g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg