Description
A mouthwatering dish featuring succulent chicken glazed in a sweet and spicy maple sauce, served over fluffy coconut rice.
Ingredients
Scale
- 1 lb (450g) chicken thigh fillets, boneless and skinless
- 1/4 cup maple syrup
- 1 tablespoon soy sauce (Halal)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sriracha (adjust to taste)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1/2 teaspoon salt
- Optional: Fresh cilantro for garnish
Instructions
- 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.
- Reduce the heat, cover with a lid, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
- Cut the chicken thighs into bite-sized pieces.
- In a bowl, mix the maple syrup, soy sauce, minced garlic, minced ginger, sriracha, salt, and pepper.
- Add the chicken pieces and let them marinate for at least 10 minutes.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the marinated chicken, spreading it out in an even layer. Cook for about 5-7 minutes, turning until golden-brown and cooked through.
- Spoon the coconut rice onto plates, top with the spicy maple chicken, and drizzle any remaining sauce over the top.
- Finish with fresh cilantro, if desired.
Notes
- Adjust sriracha to your heat preference.
- For extra flavor, let the chicken marinate longer.
- Use fresh cilantro for garnish to enhance presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Spicy Maple Chicken, Coconut Rice, Chicken Recipe, Easy Dinner