Description
A comforting dish featuring marinated chicken with a spicy maple glaze served over creamy coconut rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 3 green onions, sliced
- 2 tbsp low-sodium soy sauce
- Salt and pepper, to taste
Instructions
- In a mixing bowl, combine maple syrup, Sriracha, minced garlic, grated ginger, soy sauce, salt, and pepper. Marinate chicken for at least 30 minutes.
- Rinse jasmine rice under cold water. In a pot, combine rinsed rice with coconut milk and equal parts water. Bring to a boil, then simmer for 15-20 minutes until liquid is absorbed.
- Heat oil in a skillet. Sear marinated chicken for 6-7 minutes per side until cooked through.
- Lower heat and pour reserved marinade into the skillet. Simmer for 5-7 minutes until sauce thickens.
- Fluff the rice gently with a fork.
- Serve chicken over coconut rice, drench in sauce, and garnish with sliced green onions.
Notes
Marinate the chicken a day ahead for deeper flavor. Serve with a squeeze of lime for freshness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, coconut rice, spicy, maple, comfort food