Spicy Maple Chicken & Coconut Rice
This dish features tender chicken breasts coated in a spicy maple glaze, served over creamy coconut rice.
Equipment
- Skillet
- Rice Cooker
Ingredients
For the Chicken
- 3-4 pieces Boneless, Skinless Chicken Breasts Adjust based on your crowd size.
- ½ cup Maple Syrup Use pure maple syrup for best results.
- 2 tablespoons Sriracha Sauce Adjust according to your spice preference.
- 1 can Coconut Milk Full-fat for creaminess.
For the Rice
- 1 cup Jasmine Rice Regular white rice can be used as a substitute.
- 1 tablespoon Fresh Ginger Grate fresh ginger for best flavor.
- 3 cloves Garlic Cloves Minced for enhanced flavor.
- 2 stalks Green Onions Chopped for garnish.
- 2 tablespoons Soy Sauce Low-sodium preferred.
- to taste Salt and Pepper Essential for seasoning.
For the Sauce
- 1 teaspoon Red Pepper Flakes Sprinkle as desired for additional heat.
- 1 tablespoon Lime Juice Freshly squeezed for brightness.
Instructions
- In a skillet, cook the chicken breasts over medium heat until fully cooked, about 20 minutes.
- In a separate pot, combine jasmine rice and coconut milk, and cook according to rice cooker instructions.
- In a bowl, mix maple syrup, sriracha sauce, soy sauce, and lime juice for the sauce.
- Once the chicken is cooked, pour the sauce over the chicken, add garlic, ginger, salt, and pepper, and simmer for a few minutes.
- Serve the chicken over coconut rice and garnish with green onions and red pepper flakes.
Notes
You can adjust the spice level by changing the amount of sriracha and red pepper flakes.