Spicy Maple Chicken with Coconut Rice
Indulge in the delightful fusion of flavors with this Spicy Maple Chicken with Coconut Rice. This dish combines tender chicken pieces glazed in a sweet and spicy maple-sriracha sauce, served over creamy coconut jasmine rice. It’s perfect for busy weeknights or cozy family gatherings and can be ready in just 40 minutes. With customizable garnishes like fresh cilantro and lime wedges, you can add your personal touch to each serving. Experience a comforting meal that warms both the heart and the palate, making it a go-to recipe for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Fusion
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
Instructions
- Rinse jasmine rice under cold water until clear. Combine with coconut milk, water, and salt in a saucepan. Bring to boil, then cover and simmer for 15 minutes. Let sit off heat for another 5 minutes.
- In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper; cook until golden brown (6–8 minutes).
- In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Pour the sauce into the skillet once the chicken is cooked through.
- Stir to coat chicken in sauce; cook for an additional 2–3 minutes until thickened.
- Serve over coconut rice with optional garnishes like cilantro and lime wedges.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 490
- Sugar: 13g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg