Spicy Maple Chicken & Coconut Rice
A delightful blend of sweet and spicy flavors featuring tender chicken marinated in maple syrup and Sriracha, served with creamy coconut rice.
Ingredients
For the Chicken Marinade
- 4 pieces boneless, skinless chicken breasts Choose organic if possible for the best flavor.
- 1/4 cup pure maple syrup Always go for the real stuff.
- 2 tbsp Sriracha sauce Adjust to taste; start small.
- 1 can (13.5 oz) full-fat coconut milk Adds luxurious texture.
- 2 tbsp low-sodium soy sauce A must for umami flavor.
- 4 cloves garlic, minced Because garlic makes everything better!
- 1 tbsp fresh ginger, grated Adds warmth and spiciness.
- Salt and pepper, to taste Adjust according to your preference.
For the Coconut Rice
- 1 cup jasmine rice Fragrant and fluffy.
- 3-5 times water for rinsing rice Rinse until water runs clear.
For Garnish
- 3 pieces green onions, sliced Adds a fresh crunch.
- 1 slice lime For added flavor.
Instructions
Marinate the Chicken
- In a medium bowl, combine maple syrup, Sriracha sauce, garlic, grated ginger, soy sauce, and a sprinkle of salt and pepper.
- Add the chicken breasts, ensuring they're fully coated. Cover and marinate in the fridge for at least 30 minutes.
Cook the Rice
- Rinse jasmine rice under cold water until the water runs clear.
- In a medium pot over medium heat, combine rinsed rice, coconut milk, and enough water to cover the rice by about an inch.
- Bring to a boil, then reduce to low heat and cover. Let it simmer for 15-20 minutes or until the liquid is absorbed.
Sear the Chicken
- In a large skillet over medium-high heat, add a splash of oil and once hot, add the marinated chicken breasts.
- Sear for approximately 6-7 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F.
Add Sauce
- Pour the reserved marinade into the skillet with the chicken and let it simmer on low heat for 5-7 minutes until the sauce thickens.
Fluff the Rice
- Once the rice has absorbed all liquid, use a fork to fluff it gently before serving.
Garnish
- Spoon coconut rice onto serving plates, layer Spicy Maple Chicken on top, and garnish with sliced green onions and a wedge of lime.
Notes
For best results, marinate chicken overnight. Serve rice first and let the sauce meld with it. Leftovers can be stored for up to 3 days.