Description
A delightful blend of sweet maple syrup and spicy Sriracha over tender chicken, served with creamy coconut jasmine rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce (adjust to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 3 green onions, sliced (for garnish)
- 2 tbsp low-sodium soy sauce
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, combine the maple syrup, Sriracha sauce, minced garlic, grated ginger, soy sauce, salt, and pepper. Add the chicken breasts, cover, and marinate for at least 30 minutes.
- Rinse jasmine rice under cold water until it runs clear. In a pot, combine rice, coconut milk, and an equal amount of water (1 cup of each). Bring to a boil, then reduce heat and cover. Simmer for 15-20 minutes until absorbed.
- Heat oil in a skillet over medium-high heat. Remove chicken from marinade and sear for 6-7 minutes per side until golden brown and fully cooked.
- Pour reserved marinade into the skillet with the chicken and simmer for 5-7 minutes to thicken into a sauce.
- Fluff the rice with a fork once all liquid is absorbed.
- Serve chicken atop coconut rice, garnished with sliced green onions and a squeeze of lime.
Notes
Marinate the chicken overnight for deeper flavor. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg