Description
A delightful explosion of flavors with sweet maple syrup, spicy sriracha chicken, and 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, for garnish
- Lime wedges, for garnish
- Toasted Coconut Flakes, for garnish
- Sliced Green Onions, for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear (about 2-3 minutes) to remove excess starch.
- In a saucepan, combine the rinsed rice, coconut milk, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce the heat, cover, and let simmer for 15 minutes.
- After 15 minutes, remove from heat and let sit covered for 5 more minutes before fluffing with a fork.
- In a mixing bowl, whisk together 3 tbsp maple syrup, 2 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, garlic, and ginger.
- Season the chicken pieces with salt and pepper, toss them in the marinade, and let sit for 10–15 minutes.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add marinated chicken pieces, cooking for about 4–5 minutes on each side or until golden brown and fully cooked.
- Add the remaining marinade to the pan and simmer for an additional 2 minutes until it reduces into a glaze.
- Serve the sticky, savory chicken over your fluffy coconut rice and top with garnishes like chopped cilantro, lime wedges, toasted coconut flakes, and sliced green onions.
Notes
For a vegetarian option, substitute chicken with cubed tofu. Adjust the sriracha level to your spice tolerance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg