Description
Dive into the vibrant explosion of flavors with this Spicy Maple Chicken and Coconut Rice. This dish combines tender chicken glazed with sweet maple syrup and spices, paired with creamy coconut rice for a complete meal.
Ingredients
- Boneless, skinless chicken thighs
- Pure maple syrup
- Low-sodium soy sauce
- Dried red chili flakes or Sriracha
- Fresh ginger, minced
- Fresh garlic, minced
- Jasmine rice
- Full-fat coconut milk
- Water
- Lime, for juice
- Salt
- Black pepper
- Neutral oil (like canola or vegetable oil)
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Prepare the Chicken: Trim any excess fat from the chicken thighs or cut chicken breasts into 1-inch thick pieces. Pat the chicken dry with paper towels and season with salt and black pepper.
- Make the Maple Marinade: In a medium bowl, whisk together the pure maple syrup, low-sodium soy sauce, minced fresh ginger, minced fresh garlic, and red chili flakes (or Sriracha, to taste). Taste and adjust the chili flakes for heat.
- Marinate the Chicken: Add the seasoned chicken to the marinade, tossing to coat thoroughly. Cover and let marinate at room temperature for 15-20 minutes or in the refrigerator for up to 2 hours.
- Prepare the Coconut Rice: Rinse the jasmine rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice, full-fat coconut milk, water, and a pinch of salt.
- Cook the Coconut Rice: Bring the mixture to a boil over medium-high heat. Stir, then reduce to the lowest heat, cover, and simmer for 15-18 minutes. Let it rest, covered, for another 10 minutes.
- Cook the Maple Chicken: Heat 1-2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer, reserving any leftover marinade.
- Sear and Glaze the Chicken: Sear the chicken for 3-4 minutes per side until browned. Pour the reserved marinade into the skillet, bring to a simmer, and cook for another 5-7 minutes until the sauce thickens and the chicken is cooked through.
- Finish and Serve: Remove the chicken from heat and fluff the coconut rice. Divide the rice among bowls, top with chicken, drizzle extra glaze, and garnish with cilantro, green onions, sesame seeds, and a squeeze of lime juice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Don't overcrowd the pan when searing the chicken for a nice golden-brown crust. Adjust the spice level to your preference, and remember to let the coconut rice rest for perfect fluffiness.