Description
A delightful blend of sweet and spicy flavors with juicy chicken and creamy coconut rice, perfect for any occasion.
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 jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Let it sit covered for an additional 5 minutes and fluff with a fork.
- Marinate the Chicken: In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken pieces with salt and pepper, toss in marinade, and let sit for 10-15 minutes.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add marinated chicken and cook for about 4-5 minutes per side until golden brown and fully cooked. Pour the remaining marinade into the pan and let simmer for 2 minutes to create a glaze.
- Assemble the Bowl: Serve coconut rice topped with spicy maple chicken. Garnish with fresh cilantro, lime, sliced green onions, and toasted coconut flakes.
Notes
For more intense flavor, marinate the chicken longer, and rest the rice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg