Description
A tantalizing blend of sweet maple syrup and fiery sriracha brings a vibrant flavor to tender chicken, paired with creamy coconut jasmine 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 and pepper to taste
- 1 tbsp olive oil
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rice, coconut milk, water, and a pinch of salt in a saucepan and bring to a boil.
- Lower the heat, cover, and let it simmer for 15 minutes.
- Remove from heat and let it sit for another 5 minutes before fluffing with a fork.
- In a large bowl, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger.
- Season the chicken with salt and pepper, then toss it into the marinade and let it sit for 10–15 minutes.
- Heat olive oil in a skillet over medium heat.
- Add the marinated chicken, cooking for 4–5 minutes per side until golden brown and fully cooked.
- Pour the remaining marinade into the pan, allowing it to simmer for 2 minutes.
- Serve the glazed chicken over coconut rice topped with cilantro, lime, and toasted coconut flakes.
Notes
Marinate chicken beforehand for deeper flavors. Use an air fryer for a quicker cooking option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg