Description
Spicy Maple Chicken and Coconut Rice is a delightful fusion dish that masterfully balances sweet and spicy flavors in just 30 minutes. This easy-to-make recipe is perfect for busy weeknights, offering tender chicken marinated in a flavorful blend of maple syrup and sriracha, served over creamy coconut-infused jasmine rice. With its versatility, you can easily swap chicken for tofu or shrimp, making it suitable for various dietary preferences. Garnished with fresh cilantro, lime wedges, and toasted coconut flakes, this dish not only satisfies the taste buds but also impresses at any gathering.
Ingredients
Scale
- 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 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
- Rinse jasmine rice until water runs clear. In a saucepan, combine 1 cup rice, ½ cup coconut milk, 1 cup water, and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Let sit for 5 minutes before fluffing.
- In a bowl, whisk together 3 tbsp maple syrup, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, minced garlic and ginger. Season chicken with salt and pepper; toss with marinade and let sit for 10-15 minutes.
- Heat olive oil in a skillet over medium heat. Cook marinated chicken for 4-5 minutes per side until golden brown and cooked through. Pour remaining marinade into the pan and simmer for an additional 2 minutes.
- Serve spicy chicken over coconut rice with garnishes of choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet cooking and simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 540
- Sugar: 14g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg