Description
This Spicy Maple Chicken & Coconut Rice recipe combines tender, marinated chicken breasts with a sweet and spicy maple glaze, served alongside creamy coconut-infused jasmine rice. The dish features a vibrant balance of flavors with garlic, chili paste, lime juice, and green onions, making for a delicious and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/2 cup pure maple syrup
- 2 tbsp chili paste (adjust to taste)
- 1/4 cup low-sodium soy sauce
- Juice of 1 lime
Coconut Rice
- 1 cup full-fat coconut milk
- 1 cup jasmine rice
Garnish
- 2 green onions, sliced
Instructions
- Marinate the Chicken: In a bowl, combine the minced garlic, pure maple syrup, low-sodium soy sauce, chili paste, and lime juice. Add the chicken breasts to the marinade and ensure they are well coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Remove chicken breasts from the marinade, reserving the marinade for later. Place the chicken in the hot skillet and cook for about 5 to 7 minutes on each side, or until the chicken is golden brown and cooked through.
- Make the Sauce: After the chicken is cooked, pour the reserved marinade along with the full-fat coconut milk into the skillet. Stir gently and allow the sauce to simmer briefly, combining all the flavors and thickening slightly.
- Prepare the Coconut Rice: While cooking the chicken, prepare the jasmine rice according to the package instructions, substituting some or all of the water with coconut milk to infuse the rice with creamy coconut flavor.
- Assemble and Serve: Serve the cooked jasmine rice on plates, topped with the spicy maple chicken. Drizzle the skillet sauce over the chicken and rice. Garnish with sliced green onions for a fresh and vibrant finish.
Notes
- Adjust the amount of chili paste to your desired spice level.
- For extra richness, you can lightly toast the jasmine rice before cooking.
- Use low-sodium soy sauce to control the saltiness of the dish.
- The dish pairs well with steamed vegetables or a fresh green salad.
- If coconut milk is unavailable, substitute with full-fat milk plus a tablespoon of coconut extract.
