Ingredients
Scale
- 2 cups jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 teaspoon salt
- 4 boneless, skinless chicken thighs or breasts
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Rinse the jasmine rice until the water runs clear.
- Combine the rice, coconut milk, water, and salt in a saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer.
- In a bowl, whisk together the maple syrup, soy sauce, sriracha, minced garlic, and grated ginger.
- Season the chicken with black pepper and paprika. Heat olive oil in a skillet over medium heat, then add the chicken and cook undisturbed for a few minutes.
- Flip the chicken to develop a golden crust on both sides, then pour the maple sauce over the chicken and allow it to simmer, thickening into a glossy glaze.
- Once the chicken is fully cooked and the sauce has thickened, remove it from heat.
- Fluff the coconut rice with a fork and serve on plates. Top with the glazed chicken, drizzle extra sauce, and garnish with sliced green onions and sesame seeds.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the sriracha based on your spice preference.
For added flavor, let the chicken marinate in the sauce for 30 minutes before cooking.
The coconut rice can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 10g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg