Description
Spicy Maple Chicken & Coconut Rice is a vibrant dish that beautifully marries spicy and sweet flavors, making it an excellent choice for any gathering or weeknight dinner. This recipe features marinated chicken breasts seared to perfection and served over creamy coconut-infused jasmine rice. The combination of Sriracha and maple syrup creates a delectable glaze that tantalizes the taste buds. With easy preparation steps and minimal cleanup, this dish is sure to become a family favorite!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a mixing bowl, combine maple syrup, Sriracha, garlic, ginger, soy sauce, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- Rinse jasmine rice under cold water until clear. In a pot, combine rinsed rice with coconut milk and equal parts water. Bring to a boil, then reduce heat and simmer until liquid is absorbed (15-20 minutes).
- Heat oil in a skillet over medium-high heat. Sear marinated chicken breasts for about 6-7 minutes per side until golden brown.
- Pour reserved marinade into the skillet with the cooked chicken and simmer on low for about 5-7 minutes until the sauce thickens.
- Fluff the rice with a fork before serving alongside chicken garnished with sliced green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 8g
- Sodium: 610mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 100mg
Keywords: For deeper flavor, marinate the chicken longer (up to 2 hours). Adjust Sriracha based on your spice preference. Serve with fresh vegetables or sauces like peanut sauce or chili lime dressing for added variety.