Description
Spicy Maple Chicken and Coconut Rice is a delightful fusion dish that brings together the perfect blend of sweet and spicy flavors, all while being incredibly easy to prepare. In just under 30 minutes, you can whip up this comforting meal that’s perfect for busy weeknights or impressing guests at casual gatherings. The succulent chicken, marinated in a flavorful glaze of maple syrup and sriracha, sits atop creamy coconut rice, making every bite a burst of deliciousness. Garnished with fresh cilantro, lime wedges, and toasted coconut flakes, this dish not only tastes amazing but also looks stunning on any table.
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 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Rinse jasmine rice under cold water. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes before fluffing.
- In a bowl, whisk together maple syrup, sriracha, soy sauce, garlic, ginger, and vinegar. Season chicken with salt and pepper and marinate for 10–15 minutes.
- Heat olive oil in a skillet over medium heat. Cook marinated chicken for 4–5 minutes per side until golden brown. Pour in remaining marinade and simmer for 2 minutes.
- Serve chicken over coconut rice with garnishes like cilantro and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet/Saucepan
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 540
- Sugar: 14g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg