Description
This Spicy Maple Chicken & Coconut Rice recipe combines the perfect balance of sweet and spicy flavors. Tender chicken thighs glazed in a sticky maple sriracha sauce served over creamy coconut rice make for a delicious Asian-inspired meal.
Ingredients
Scale
For the Spicy Maple Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/3 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or other hot sauce
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup canned coconut milk (full-fat)
- 1 cup water
- 1/2 teaspoon salt (for rice)
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Season the Chicken: Season chicken thighs with salt and black pepper.
- Sear the Chicken: In a large skillet, sear chicken in olive oil until golden brown on both sides.
- Make the Sauce: Whisk together maple syrup, soy sauce, sriracha, garlic, and apple cider vinegar. Pour over chicken and simmer until cooked through.
- Cook the Rice: Rinse jasmine rice, then cook with coconut milk and water until tender.
- Serve: Plate the chicken over coconut rice, drizzle with extra sauce, and garnish with green onions and sesame seeds.
Notes
- Adjust spice level by adding more or less sriracha.
- This dish also works well with chicken breast or shrimp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 570
- Sugar: 15 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 145 mg
