Description
Experience bold flavors with Spicy Maple Chicken and Coconut Rice! This quick recipe is perfect for busy nights—try it tonight!
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 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, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes before fluffing with a fork.
- In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper. Toss the chicken in the marinade and let it sit for 10–15 minutes.
- Heat olive oil in a skillet over medium heat. Add the marinated chicken to the skillet. Cook for about 4–5 minutes per side or until golden brown and fully cooked. Pour any remaining marinade into the pan and simmer for an additional 2 minutes to create a sticky glaze.
- Serve your spicy maple chicken over a generous bed of coconut rice. Top with desired garnishes such as fresh cilantro, lime wedges, or toasted coconut flakes.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 480
- Sugar: 12g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
Keywords: For enhanced flavor, marinate the chicken longer if possible. Adjust sriracha levels according to your spice preference. Experiment with garnishes like toasted coconut flakes or sliced green onions for added texture.