Description
A flavorful dish combining sweet and spicy maple-glazed chicken with creamy coconut rice.
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 3 tbsp maple syrup
- 2 tbsp sriracha
- 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
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Cook the Coconut Rice: Rinse rice until water runs clear and combine with coconut milk, water, and salt in a saucepan. Bring to boil, then simmer covered for 15 minutes. Let sit for 5 minutes and fluff with a fork.
- Marinate the Chicken: Mix maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, ginger, salt, and pepper in a bowl. Toss chicken pieces in the marinade and let sit for 10-15 minutes.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook marinated chicken for 4-5 minutes per side until golden brown. Pour in remaining marinade and let simmer for 2 minutes.
- Assemble the Bowl: Serve coconut rice topped with spicy maple chicken, garnished with cilantro, lime wedges, toasted coconut, and sliced green onions.
Notes
Marinate chicken in advance for deeper flavor. Feel free to substitute chicken with tofu or shrimp and jasmine rice with basmati.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg