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Spicy Maple Chicken and Coconut Rice

Spicy Maple Chicken and Coconut Rice for a Quick Flavor Boost

Spicy Maple Chicken and Coconut Rice is a quick, flavorful dish combining sweet maple and spicy sriracha, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Fusion
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 lb Chicken Breast or Thighs Use thighs for extra juiciness and flavor.
  • 1/4 cup Maple Syrup Agave syrup can be used for a vegan alternative.
  • 2 tablespoons Sriracha Adjust to your heat preference.
  • 2 tablespoons Soy Sauce Tamari works for gluten-free.
  • 1 tablespoon Apple Cider Vinegar Rice vinegar is a good substitute.
  • 2 cloves Garlic, minced Fresh garlic boosts flavor.
  • 1 teaspoon Ginger, minced Ground ginger can be used as a substitute.
  • Salt & Pepper Essential for seasoning.
Coconut Rice
  • 1 cup Jasmine Rice Basmati is a suitable substitute.
  • 1 cup Coconut Milk Light coconut milk reduces calories.
  • 1 cup Water No substitute needed.
Garnishing
  • Fresh Cilantro Optional but highly recommended.
  • Lime Wedges Great for brightening the dish.
  • Toasted Coconut Flakes Use as optional garnish.
  • Sliced Green Onions Optional for added freshness.

Equipment

  • Saucepan
  • skillet
  • Mixing Bowl
  • Fork
  • measuring cups
  • measuring spoons

Method
 

Cooking Steps
  1. Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine rice with 1 cup of coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let sit off heat for 5 minutes, then fluff with a fork.
  2. In a bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of sriracha, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, and 2 cloves of minced garlic with 1 teaspoon of minced ginger. Season chicken with salt and pepper, marinate for 10-15 minutes.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add marinated chicken, cooking for 4-5 minutes on each side until golden brown and cooked through (internal temp 165°F). Pour remaining marinade into skillet and simmer for 2 minutes.
  4. Serve the Spicy Maple Chicken over a bed of coconut rice. Garnish with cilantro, lime juice, toasted coconut flakes, and green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Rinse jasmine rice to prevent gumminess. Choose thighs for a juicier chicken. Store chicken and rice separately for meal prep. Adjust sriracha based on heat preference. Use fresh ingredients for maximum flavor.

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