A flavorful dish featuring spicy maple chicken served with creamy coconut rice.
Author:Adriana Rose
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Skillet and Boiling
Cuisine:Asian Fusion
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1/4 cup maple syrup
2 tablespoons soy sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup jasmine rice
1 can (13.5 ounces) coconut milk
1/2 cup water
1/2 teaspoon salt
1/4 cup chopped fresh cilantro (for garnish)
Lime wedges (for serving)
Instructions
In a large bowl, whisk together maple syrup, soy sauce, sriracha, garlic powder, onion powder, and black pepper. Add the chicken thighs and coat them well in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard any leftover marinade) and add the chicken to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice caramelization.
Fluff the coconut rice with a fork and serve it on plates. Top with the spicy maple chicken and garnish with chopped cilantro. Serve with lime wedges on the side.
Notes
For a milder version, reduce the amount of sriracha or omit it entirely.
Add steamed vegetables like broccoli or snap peas for extra nutrition and color on the plate.