Description
A delightful combination of spicy sriracha and sweet maple syrup, this dish features tender chicken served over creamy coconut rice.
Ingredients
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 3 tbsp maple syrup
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- ½ tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes. Allow sitting covered for 5 minutes before fluffing with a fork.
- In a bowl, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger.
- Season the chicken with salt and pepper, then toss it in the marinade. Let it sit for 10-15 minutes.
- Heat olive oil in a skillet over medium heat.
- Add the marinated chicken and cook for 4-5 minutes per side until golden brown and fully cooked.
- Pour any remaining marinade into the skillet and simmer for 2 minutes to create a sticky glaze.
Notes
Adjust the sriracha to fit your heat preference and consider adding sesame oil to the marinade for extra flavor.
