Spicy Maple Chicken and Coconut Rice
A quick and delicious dish combining juicy chicken breasts marinated in a spicy maple sauce, served over creamy coconut rice.
Ingredients
For the Chicken
- 2 pieces Chicken Breasts Boneless and skinless
- 1/4 cup Maple Syrup Use pure maple syrup
- 1/4 cup Soy Sauce Low-sodium if desired
- 1-2 tablespoons Sriracha or Chili Sauce Adjust to taste
- 1 tablespoon Olive Oil For cooking chicken
For the Coconut Rice
- 1 cup Jasmine Rice Rinse under cold water
- 1 cup Coconut Milk Full-fat recommended
- 1 cup Water
- 1 clove Garlic Grated or minced
- 1 inch Ginger Grated
Garnish
- 2 tablespoons Chopped Green Onions For topping
Instructions
Marinate the Chicken
- In a mixing bowl, combine maple syrup, soy sauce, and Sriracha.
- Slice the chicken breasts into thinner pieces and marinate for 15 minutes.
Cook the Jasmine Rice
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine rinsed rice, water, and coconut milk in a saucepan. Bring to a boil, then cover and simmer for 15-18 minutes.
Cook the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Add the marinated chicken and cook for 5-7 minutes on each side until golden brown and cooked through.
Serve and Garnish
- Spoon the coconut rice onto plates and place the spicy maple chicken on top.
- Garnish with chopped green onions and drizzle with any leftover marinade.
Notes
Marinating longer improves flavor. Use a meat thermometer for juicy chicken. Don't skip the green onions for added freshness.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 5g
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