Description
Spicy Maple Chicken served with creamy Coconut Rice.
Ingredients
- Boneless, Skinless Chicken Breasts: 3-4 pieces
- Maple Syrup: 1/2 cup
- Sriracha Sauce: 2-3 tablespoons
- Coconut Milk: 1 can (13.5 oz)
- Jasmine Rice: 1 cup
- Fresh Ginger: 1 inch, grated
- Garlic Cloves: 3, minced
- Green Onions: 2, chopped
- Soy Sauce: 2 tablespoons
- Salt: to taste
- Pepper: to taste
- Red Pepper Flakes: to taste
- Lime Juice: from 1 lime
Instructions
- Marinate chicken with maple syrup, sriracha, soy sauce, garlic, ginger, salt, and pepper for at least 30 minutes.
- In a pot, cook jasmine rice according to package instructions.
- In a skillet, cook marinated chicken over medium heat until cooked through, about 7-8 minutes per side.
- In the last few minutes, add coconut milk to the skillet and simmer.
- Serve chicken over coconut rice, garnished with green onions and a squeeze of lime juice.
- Sprinkle red pepper flakes for extra spice if desired.
Notes
- Adjust sriracha for desired spice level.
- Use fresh ingredients for best flavor.
- Can substitute jasmine rice with any preferred rice.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Spicy Maple Chicken, Coconut Rice, Chicken Recipe, Asian Cuisine