Spicy Maple Chicken and Coconut Rice
A delightful dish that combines sweet, spicy, and savory flavors with tender marinated chicken served over fragrant coconut rice.
Ingredients
For the Chicken Marinade
- 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 tbsp olive oil
For the Coconut Rice
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- a pinch of salt
For Garnishing
- Fresh cilantro, chopped for garnish
- Lime wedges for garnish
- Toasted coconut flakes for garnish
- Sliced green onions for garnish
Instructions
Prepare the Coconut Rice
- Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice with coconut milk, water, and a pinch of salt.
- Bring the mixture to a boil over medium heat, then reduce to low, cover, and let it simmer for about 15 minutes.
- Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork before serving.
Marinate the Chicken
- In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and ginger.
- Season chicken pieces with salt and pepper and toss them in the marinade. Allow to marinate for 10-15 minutes.
Cook the Chicken
- In a skillet, heat olive oil over medium heat.
- Add marinated chicken pieces and cook for 4-5 minutes on each side until golden brown and cooked through.
- Pour in any remaining marinade and let simmer for an additional 2 minutes.
Assemble the Dish
- Spoon fluffy coconut rice into bowls as the base.
- Top generously with the spicy maple chicken pieces.
- Garnish with fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions.
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Notes
Store leftovers in an airtight container, with chicken and rice kept separately for optimal texture. Lasts up to 3 days in the refrigerator. Can freeze for up to 2 months.