Description
A delightful combination of sweet and spicy, featuring succulent chicken breasts marinated in maple syrup and Sriracha, served with creamy coconut rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce
- 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
- Marinate the Chicken: In a bowl, combine maple syrup, Sriracha, minced garlic, ginger, soy sauce, salt, and pepper. Place the chicken breasts in the bowl, fully coating them in the marinade. Cover and let it rest in the refrigerator for at least 30 minutes.
- Cook the Rice: Rinse jasmine rice under cold water until it runs clear. In a pot, combine rinsed rice with coconut milk and an equal amount of water. Bring to a boil, then reduce heat to low, cover, and let simmer.
- Sear the Chicken: Heat a skillet over medium-high heat and add a drizzle of cooking oil. Place marinated chicken in the skillet, sear for about 6-7 minutes on each side until golden brown.
- Add Sauce: After cooking the chicken, pour the reserved marinade into the skillet and allow it to simmer for 5-7 minutes until it thickens.
- Fluff the Rice: Check the rice after about 15-20 minutes; fluff gently with a fork once cooked.
- Garnish: Serve chicken atop coconut rice, garnishing with green onions and lime wedges.
Notes
For richer flavor, marinate the chicken overnight. Consider using an air fryer for a quicker cooking method.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, maple, coconut, rice, spicy, Sriracha