Description
A vibrant and flavorful dish featuring spicy maple-glazed chicken served alongside creamy coconut rice. This recipe offers a delightful balance of sweet, savory, and spicy notes with a tropical twist.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup maple syrup
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sriracha (or more, to taste)
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water
- 1/4 tsp salt
- Optional garnishes: chopped cilantro, sliced green onions, toasted sesame seeds
Instructions
- In a bowl, whisk together maple syrup, soy sauce, sriracha, grated ginger, and minced garlic. Add the chicken pieces and toss to coat. Let marinate for at least 15 minutes, or up to 30 minutes.
- While the chicken marinates, 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, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.
- Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken (reserving any excess marinade) and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Pour the reserved marinade into the skillet with the chicken. Cook for another 1-2 minutes, stirring, until the sauce has thickened and coats the chicken.
- Serve the spicy maple chicken over the coconut rice. Garnish with chopped cilantro, sliced green onions, or toasted sesame seeds, if desired.
Notes
- For a spicier kick, add more sriracha to the marinade or a pinch of red pepper flakes.
- If you don’t have soy sauce, you can use tamari for a gluten-free option.
- Ensure you use full-fat coconut milk for the creamiest rice.
- Adjust the amount of liquid for the rice based on your rice cooker or stovetop’s usual ratio.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Skillet
- Cuisine: Asian-inspired