Description
A delightful combination of sweet and spicy chicken served over creamy coconut rice, creating a comforting and flavorful dish.
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 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 under cold water until the water runs clear.
- Combine rice, coconut milk, water, and a pinch of salt in a saucepan.
- Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Cover and let it simmer for about 15 minutes.
- Fluff with a fork just before serving.
- Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger in a mixing bowl.
- Season chicken pieces with salt and pepper, then toss them in the marinade.
- Let chicken sit for 10-15 minutes to enhance flavor.
- Heat olive oil in a skillet over medium heat.
- Add marinated chicken to the skillet and cook for about 4-5 minutes on each side.
- Pour any remaining marinade into the pan and simmer for about 2 minutes.
- Serve the chicken over coconut rice, topped with garnishes like cilantro, toasted coconut flakes, and lime wedges.
Notes
Marinate chicken the night before for deeper flavor. You can also roast the chicken at 400°F for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 15g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
Keywords: chicken, coconut rice, spicy food, maple syrup, Asian cuisine, easy dinner