Spicy Maple Chicken Coconut (Printable Version)
Tender chicken glazed with spicy maple sauce over creamy coconut jasmine rice with fresh garnishes.
# Ingredients Required:
→ 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 -
2.5 ml minced garlic
07 -
5 ml minced ginger
08 -
Salt and black pepper, to taste
09 -
15 ml olive oil
→ Coconut Rice
10 -
200 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
# Guide to Cooking:
01 -
Rinse jasmine rice under cold water until clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 -
Whisk maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger in a bowl. Season chicken with salt and pepper, toss with the marinade, and let rest for 10 to 15 minutes.
03 -
Heat olive oil in a skillet over medium heat. Add marinated chicken and cook 4 to 5 minutes per side until golden and cooked through. Pour remaining marinade into the pan and simmer for 2 minutes to thicken and glaze the chicken.
04 -
Plate the coconut rice and top with cooked chicken. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions as desired.
# Extra Suggestions:
01 -
Rinsing jasmine rice removes excess starch to prevent clumping.