Description
Spicy Maple Chicken Coconut Rice is a harmonious blend of bold and comforting flavors, perfect for those who seek a culinary adventure.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup pure maple syrup
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 2 tablespoon Sriracha or hot sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
- 1/4 cup chopped cilantro (optional)
- 1/4 cup sliced green onions (optional)
- Lime wedges (optional)
Instructions
1. In a bowl, whisk together olive oil, maple syrup, soy sauce, minced garlic, Sriracha or hot sauce, smoked paprika, chili flakes (if using), salt, and black pepper. Add the chicken and marinate for at least 20 to 30 minutes.
2. Rinse jasmine rice until the water runs clear. In a saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until rice is tender.
3. Heat a skillet over medium heat. Add marinated chicken and cook for 5 to 7 minutes per side, brushing with extra marinade until caramelized and cooked through.
4. To serve, spoon coconut rice onto plates and top with sliced chicken. Garnish with cilantro, green onions, and lime juice if desired.
Notes
For a gluten-free version, substitute soy sauce with gluten-free tamari or coconut aminos.
Adjust spice levels by modifying the amount of Sriracha or omitting chili flakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg