Description
Spicy Maple Chicken and Coconut Rice is a vibrant dish that perfectly balances sweet and spicy flavors. This quick and easy recipe comes together in just 30 minutes, making it ideal for busy weeknights or entertaining guests. The tender marinated chicken pairs beautifully with creamy coconut rice, creating a satisfying meal that’s both delicious and nutritious. Customize it with your favorite toppings for an extra burst of flavor. This delightful fusion cuisine is sure to become a family favorite!
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 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
- Fresh cilantro, chopped, for garnish
- Lime wedges, for garnish
- Toasted coconut flakes, for garnish
- Sliced green onions, for garnish
Instructions
- Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then cover and simmer for 15 minutes. Let sit covered for 5 minutes before fluffing.
- In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper; toss with marinade and let sit for 10–15 minutes.
- Heat olive oil in a skillet over medium heat; add chicken and cook until golden (4–5 minutes per side). Pour remaining marinade into the pan; simmer for 2 minutes to create a glaze.
- Serve the chicken over coconut rice and top with cilantro, lime wedges, toasted coconut flakes, or green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet and Stove
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 12g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg