Spicy Maple Chicken & Coconut Rice
This dish features tender chicken with a spicy maple glaze served over creamy coconut rice.
Equipment
- Skillet
- Pot
Ingredients
For the Chicken
- 3-4 pieces Boneless, Skinless Chicken Breasts
- ¼ cup Maple Syrup Use pure maple syrup.
- 2 tablespoon Sriracha Sauce Adjust for desired spiciness.
- 1 can Coconut Milk Full-fat for creaminess.
For the Rice
- 1 cup Jasmine Rice Regular white rice is a substitute.
- 1 tablespoon Fresh Ginger Grate fresh for best flavor.
- 2 cloves Garlic Cloves Minced for flavor.
- 2 stalks Green Onions For freshness.
- 2 tablespoon Soy Sauce Use low-sodium.
- to taste Salt and Pepper Essential for seasoning.
For the Sauce
- 1 teaspoon Red Pepper Flakes Add for extra kick.
- 1 tablespoon Lime Juice Freshly squeezed is best.
Instructions
- In a skillet, cook the chicken breasts over medium heat until fully cooked.
- In a separate pot, prepare jasmine rice according to package instructions with coconut milk instead of water.
- Mix maple syrup, sriracha, garlic, ginger, and soy sauce to create the glaze for the chicken.
- Once the chicken is cooked, pour the glaze over it and let it simmer for a few minutes.
- Serve the chicken over coconut rice, garnished with green onions and a squeeze of lime juice.
Notes
You can adjust the level of spiciness by changing the amount of sriracha and red pepper flakes.