Description
A quick and flavorful dinner recipe that combines spicy maple chicken with creamy coconut rice.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a bowl, mix maple syrup, soy sauce, and sriracha to create the marinade.
- Add chicken thighs to the marinade and let sit for 10 minutes.
- In a pot, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked.
- While the rice is cooking, heat olive oil in a skillet over medium-high heat.
- Add marinated chicken thighs to the skillet and cook for 5-7 minutes on each side until fully cooked.
- Once the chicken is cooked, remove from heat and let rest for a few minutes before slicing.
- Fluff the coconut rice with a fork and serve with sliced chicken on top.
- Garnish with chopped green onions.
Notes
- Adjust the level of sriracha based on your spice preference.
- For a vegetarian option, substitute chicken with tofu.
- This dish pairs well with steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: 35-Minute Spicy Maple Chicken Coconut Rice