Description
A delightful fusion of spicy and sweet, featuring juicy chicken marinated in maple syrup and Sriracha served alongside creamy coconut rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 3 green onions, sliced (for garnish)
- 2 tbsp low-sodium soy sauce
- Salt and pepper, to taste
Instructions
- Marinate the Chicken: Whisk together the maple syrup, Sriracha, garlic, ginger, soy sauce, salt, and pepper in a bowl. Coat chicken and marinate for at least 30 minutes.
- Cook the Rice: Rinse jasmine rice, then combine with coconut milk and water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
- Sear the Chicken: Heat oil in a skillet. Sear chicken for about 6-7 minutes per side until golden brown.
- Add Sauce: Pour the reserved marinade into the skillet and simmer for 5-7 minutes until thickened.
- Fluff the Rice: Once cooked, fluff rice gently with a fork.
- Garnish and Serve: Plate chicken over coconut rice, garnishing with green onions.
Notes
For a spicier kick, add more Sriracha. Adjust marinating time for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 12g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Spicy Maple Chicken, Coconut Rice, Dinner Recipe, Quick Meal, Comfort Food