Description
A delightful balance of sweet and savory, featuring succulent chicken glazed with maple syrup served on a bed of creamy coconut rice.
Ingredients
Scale
- 4 Chicken thighs or breasts
- 1/2 cup Maple Syrup
- 1/4 cup Soy Sauce
- 3 cloves Garlic (minced)
- 1 cup Coconut Milk
- 1 cup Jasmine Rice
- Fresh Cilantro (for garnish)
- 1 Lime (for garnish)
- Green Onions (for garnish)
- 1 tsp Chili Flakes
- 2 cups Bok Choy
Instructions
- Marinate the chicken: In a mixing bowl, combine maple syrup, soy sauce, and minced garlic. Add your chicken and coat it well. Let it marinate for at least 30 minutes.
- Cook the rice: Prepare jasmine rice according to package instructions, substituting water with coconut milk.
- Sear the chicken: Heat your skillet over medium heat and add the marinated chicken. Sear for about 6-7 minutes on each side or until golden brown and cooked through.
- Add heat: Sprinkle chili flakes over the chicken while it cooks.
- Plate it up: Serve the chicken over a bed of coconut rice, garnished with cilantro, lime juice, and green onions.
- Sauté the bok choy: Quickly sauté bok choy in a separate pan with a splash of soy sauce as a side.
Notes
For a deeper flavor, marinate the chicken a day in advance. Feel free to substitute the chicken with firm tofu for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg