Description
A delightful recipe combining spicy maple chicken with creamy coconut rice, perfect for a flavorful meal.
Ingredients
Scale
- Spicy Maple Chicken
- 450 g chicken breast or thighs, diced
- 45 ml maple syrup
- 30 ml sriracha sauce (adjust for spice)
- 15 ml soy sauce
- 15 ml apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Salt, to your liking
- Black pepper, to your liking
- 15 ml olive oil
- Coconut Rice
- 200 g jasmine rice
- 240 ml coconut milk
- 240 ml water
- A pinch of salt
- Optional Garnishes
- Chopped fresh cilantro
- Wedges of lime
- Toasted coconut flakes
- Sliced green onions
Instructions
- In a skillet, heat olive oil over medium heat. Add the marinated chicken and cook for about 4–5 minutes on each side until golden and cooked through. Pour leftover marinade over the chicken and let it simmer for 2 minutes.
- Rinse jasmine rice with cold water until clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing.
- In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and black pepper, coat in the marinade, and let sit for 10–15 minutes.
- Scoop coconut rice into bowls and top with spicy maple chicken. Garnish with cilantro, lime wedges, toasted coconut flakes, and green onions if desired.
Notes
- Adjust the spiciness by increasing or decreasing sriracha sauce.
- For added texture, include crushed peanuts as a garnish.
- Let chicken marinate longer for deeper flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet and saucepan
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg