Spicy Maple Chicken & Rice (Print Version)
# Ingredients:
→ Spicy Maple Chicken
01 -
1 lb chicken breast or thighs, cut into bite-sized pieces
02 -
3 tbsp maple syrup
03 -
2 tbsp sriracha (adjust to taste)
04 -
1 tbsp soy sauce
05 -
1 tbsp apple cider vinegar
06 -
1 tsp garlic, minced
07 -
1 tsp ginger, minced
08 -
Salt and pepper to taste
09 -
1 tbsp olive oil
→ Coconut Rice
10 -
1 cup jasmine rice
11 -
1 cup coconut milk
12 -
1 cup water
13 -
Pinch of salt
→ Optional Garnishes
14 -
Fresh cilantro, chopped
15 -
Lime wedges
16 -
Toasted coconut flakes
17 -
Sliced green onions
# Instructions:
01 -
Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
02 -
In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, then toss it in the marinade. Let sit for 10-15 minutes.
03 -
Heat olive oil in a skillet over medium heat. Add the marinated chicken, cooking for 4-5 minutes per side until golden and cooked through. Pour in any remaining marinade and let simmer for 2 minutes to coat the chicken in the sauce.
04 -
Serve the Spicy Maple Chicken over a bed of coconut rice. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions, if desired.
# Notes:
01 -
For extra spice, add a pinch of chili flakes to the marinade.
02 -
Substitute brown rice or quinoa for a healthier grain option.
03 -
Leftover chicken can be stored in the fridge for up to 3 days and reheated in a skillet.