Spicy Maple Chicken Coconut (Printable Version)
# What You'll Need:
→ Spicy Maple Chicken
01 -
450 g chicken breast or thighs, cut into bite-sized pieces
02 -
45 ml maple syrup
03 -
30 ml sriracha (adjust to taste)
04 -
15 ml soy sauce
05 -
15 ml apple cider vinegar
06 -
0.5 tsp garlic, minced
07 -
1 tsp ginger, minced
08 -
Salt and pepper, to taste
09 -
15 ml olive oil
→ Coconut Rice
10 -
190 g jasmine rice
11 -
120 ml coconut milk
12 -
240 ml water
13 -
Pinch of salt
→ Optional garnishes
14 -
Fresh cilantro, chopped
15 -
Lime wedges
16 -
Toasted coconut flakes
17 -
Sliced green onions
# Step-by-Step Directions:
01 -
Rinse jasmine rice under cold water until clear to remove excess starch. In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
02 -
In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken pieces with salt and pepper, then add to the marinade. Allow to soak for 10 to 15 minutes while the rice cooks.
03 -
Heat olive oil in a skillet over medium heat. Add marinated chicken and cook for 4 to 5 minutes per side until golden and cooked through. Pour in any leftover marinade and simmer for 2 minutes to create a sticky glaze coating the chicken.
04 -
Spoon coconut rice into serving bowls. Top with spicy maple chicken. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions as desired.
# Helpful Notes:
01 -
Rinsing the rice prevents it from becoming overly sticky, resulting in a better texture.
02 -
Adjust sriracha quantity according to your preferred spice level.
03 -
Store chicken and rice separately when refrigerating leftovers to maintain texture.