Description
Spicy Maple Chicken & Coconut Rice is a vibrant dish that combines sweet maple syrup and spicy sriracha for an unforgettable weeknight dinner.
Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil (For searing)
- 1/2 cup Pure maple syrup (Substitute with honey if desired)
- 1/4 cup Soy sauce (Use tamari for gluten-free option)
- 2 tablespoons Sriracha sauce (Adjust to match your spice tolerance)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Chili flakes (Adjust based on preference)
- 1 can Coconut milk (No direct substitute available)
- 1 cup Jasmine rice (Can substitute with basmati rice)
- 1 cup Chicken broth (Can replace with vegetable broth)
- 1 teaspoon Salt
- 1/4 cup Fresh cilantro (For garnish)
- 2 pieces Lime wedges (Add zesty acidity)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together pure maple syrup, soy sauce, sriracha, minced garlic, and chili flakes.
- Season your chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish and pour the marinade over it.
- Bake the chicken for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
- While the chicken is baking, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and let simmer for 18-20 minutes.
- Allow the chicken to rest for a few minutes. Fluff the coconut rice and serve alongside the chicken, garnished with fresh cilantro and lime wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking and Searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg