Description
A delightful balance of heat and sweetness with succulent chicken and 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
- In a large mixing bowl, whisk together maple syrup, Sriracha sauce, minced garlic, grated ginger, soy sauce, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- Rinse jasmine rice under cold water until clear. In a medium pot, combine rinsed rice, coconut milk, and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
- Heat a skillet over medium-high heat and sear marinated chicken for about 6-7 minutes on each side until golden brown.
- Pour reserved marinade into the skillet and simmer for an additional 5-7 minutes.
- Fluff cooked rice and serve the chicken over it, garnished with green onions.
Notes
Marinate chicken overnight for richer flavor. Adjust Sriracha for heat level.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: spicy, chicken, coconut rice, weeknight dinner, marinade, comfort food