Spicy Maple Chicken & Coconut Rice

Experience the fiery kick of sriracha paired with the rich sweetness of maple syrup, all complemented by creamy coconut rice.

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Prep Time 15

Cook Time 30

Total Time 50

Servings: 4 servings

Calories: 450

4 pieces boneless, skinless chicken breasts Choose high-quality chicken for the best flavor and texture.
2 tablespoons olive oil Use extra virgin olive oil for a richer taste.
1/4 cup pure maple syrup Opt for pure maple syrup to enhance the sweetness naturally.
1/4 cup soy sauce Low-sodium soy sauce can be used to control saltiness.
1 tablespoon sriracha sauce Adjust the amount based on your spice preference.
2 cloves garlic, minced Fresh garlic adds depth of flavor to the dish.
1 teaspoon chili flakes This provides an extra layer of heat.
1 cup coconut milk Full-fat coconut milk creates creamier rice and adds richness.
1 cup jasmine rice Jasmine rice complements the dish with its fragrant aroma.
1 cup chicken broth Use homemade or store-bought broth for added flavor.
to taste salt and pepper Season according to your preference.
for garnish fresh cilantro Cilantro adds freshness and color to the plate.
for serving lime wedges A squeeze of lime brightens up the entire dish.

Prepare the Marinade: In a small bowl, whisk together maple syrup, soy sauce, sriracha sauce, minced garlic, and chili flakes until well combined. This marinade will infuse the chicken with sweet and spicy flavors that make this dish unforgettable.
Sear the Chicken: Season the chicken breasts generously with salt and pepper before heating olive oil in a skillet over medium-high heat. Sear each breast for about 2-3 minutes on both sides until they develop a beautiful golden brown exterior.
Bake the Chicken: Transfer the seared chicken breasts into a baking dish and pour the prepared marinade over them ensuring they are well coated. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until cooked through.
Cook the Coconut Rice: While the chicken bakes, prepare the coconut rice by combining jasmine rice, coconut milk, chicken broth, and a pinch of salt in a medium saucepan. Bring it to a boil then reduce heat to low and allow it to simmer covered until tender.
Serve Your Dish: Once baked, let the chicken rest before spooning some marinade over it for added flavor. Fluff your tender coconut rice with a fork and serve it alongside your spicy maple chicken garnished with fresh cilantro and lime wedges for that perfect finishing touch.

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 10gCholesterol: 75mgSodium: 800mgFiber: 2gSugar: 20g

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