Description
A tantalizing dish that combines the fiery heat of Sriracha with the sweetness of maple syrup, served over creamy coconut rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 3 green onions, sliced (for garnish)
- 2 tbsp low-sodium soy sauce
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Whisk together the maple syrup, Sriracha sauce, minced garlic, grated ginger, soy sauce, salt, and pepper in a large bowl. Add chicken breasts and marinate for at least 30 minutes.
- Cook the Rice: Rinse jasmine rice under cold water, then combine it with coconut milk and equal parts water in a pot. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
- Sear the Chicken: Heat a skillet over medium-high heat. Add oil and sear marinated chicken breasts for about 6-7 minutes per side until golden brown and cooked through.
- Add Sauce: Pour reserved marinade into the skillet after chicken is cooked and simmer on low until sauce thickens, about 5-7 minutes.
- Fluff the Rice: Fluff the rice with a fork to separate grains and enhance the coconut flavor.
- Garnish: Serve the chicken on top of the coconut rice, sprinkle with green onions, and provide lime wedges for squeezing over the dish.
Notes
Letting the chicken marinate longer enhances flavor. Rinse the rice to achieve fluffy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg