Spicy Maple Chicken & Coconut Rice: A Flavorful Dinner Adventure

Experience the enticing flavors of Spicy Maple Chicken & Coconut Rice, a quick and delightful dinner adventure!

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Prep Time 15

Cook Time 25

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

4 pieces Boneless, skinless chicken breasts Can substitute with bone-in chicken.
2 tablespoons Olive oil Any neutral oil is a fine substitute.
1/4 cup Pure maple syrup Honey can be used but alters flavor.
2 tablespoons Soy sauce Use tamari for a gluten-free alternative.
2-4 tablespoons Sriracha sauce Adjust based on spice preference.
2 cloves Garlic (minced) Garlic powder can be used but changes flavor depth.
1 teaspoon Chili flakes Can be omitted for milder taste.

For the Coconut Rice

1 can Coconut milk Any non-dairy milk can be substituted.
1 cup Jasmine rice Consider basmati or long-grain rice.
1 cup Chicken broth Vegetable broth works for a vegetarian option.
Salt and pepper Adjust to taste.

For Garnishing

1/4 cup Fresh cilantro Can be omitted if not available.
2 pieces Lime wedges Lemon can be substituted.

Equipment

Oven
Skillet
Saucepan
Mixing Bowl
Baking Dish

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Gather your ingredients while the oven warms up.
Whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes in a bowl until fully combined.
Season chicken breasts with salt and pepper. Heat olive oil in a skillet and sear chicken for 2-3 minutes on each side until golden brown.
Transfer the seared chicken to a baking dish and pour the marinade over, ensuring complete coating.
Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F (74°C).
Rinse jasmine rice under cold water until clear. Combine rice, coconut milk, chicken broth, and salt in a saucepan. Bring to a boil, then reduce to low and simmer for 18-20 minutes.
Remove the chicken from the oven and let it rest for a few minutes before serving.
Fluff the coconut rice with a fork and serve alongside the chicken, garnished with cilantro and lime wedges.

Nutrition

Serving: 1mealCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

This dish is versatile; you can swap chicken for firm tofu or add veggies for an extra nutritional boost. You can make it gluten-free by using tamari instead of soy sauce.

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