Description
Spicy Maple Chicken with Coconut Rice is a mouthwatering dish that perfectly balances sweet and spicy flavors, making it an ideal choice for any occasion. This delightful meal features tender chicken coated in a sticky maple-sriracha glaze, served alongside creamy coconut rice that adds a comforting touch. It’s quick and easy to prepare, taking just 35 minutes from start to finish, making it perfect for busy weeknights or special gatherings. Whether enjoyed as a hearty dinner or packed for lunch, this dish promises to impress with its vibrant flavors and fresh ingredients.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 3 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
Instructions
- Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let sit covered for another 5 minutes before fluffing with a fork.
- Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger in a mixing bowl. Season chicken with salt and pepper; toss in the marinade and let sit for at least 10 minutes.
- 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 cooked through. Pour in remaining marinade and simmer for an additional 2 minutes.
- Serve by spooning coconut rice into bowls and topping with spicy maple chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg