Description
A deliciously balanced dish combining sweet maple syrup with fiery sriracha, served over creamy coconut rice.
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
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Cook the Coconut Rice: Rinse the jasmine rice under cold water until clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it sit covered for 5 more minutes before fluffing.
- Marinate the Chicken: Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, toss in the marinade, and let it sit for 10–15 minutes.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add marinated chicken, cooking for 4–5 minutes per side until golden brown. Add remaining marinade and simmer for 2 minutes.
- Assemble the Bowl: Serve the chicken over coconut rice and top with garnishes like cilantro, lime wedges, toasted coconut flakes, and sliced green onions.
Notes
Use bone-in thighs for richer flavor and marinate longer for deeper taste. Adjust sriracha based on spice tolerance.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg