Description
A delightful dish of tender chicken infused with 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 (adjust to taste)
- 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 by whisking together maple syrup, Sriracha, garlic, ginger, soy sauce, salt, and pepper in a mixing bowl. Coat the chicken, let it marinate for at least 30 minutes.
- Cook the rice by rinsing jasmine rice under cold water and combining it with coconut milk and water in a saucepan. Bring to a boil, then reduce to low and simmer for 15-20 minutes.
- Sear the chicken in a skillet over medium-high heat for 6-7 minutes on each side until golden brown and fully cooked.
- Add the reserved marinade to the skillet, simmer on low for 5-7 minutes until sauce thickens.
- Fluff the rice with a fork once cooked.
- Garnish the chicken on the rice, add sliced green onions and lime wedges for serving.
Notes
Marinate the chicken earlier in the day for deeper flavors. Can be cooked in an air fryer or baked if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg