Description
Sweet and spicy chicken glazed in a maple-sriracha sauce served over creamy coconut rice. This quick, gluten-free dinner is full of bold flavor and easy to prepare in just over 30 minutes.
Ingredients
Spicy Maple Chicken:
- 1 lb chicken breast or thighs, chopped
- 3 tbsp maple syrup
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper, to taste
- 1 tbsp olive oil
Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
Optional Garnishes:
- Chopped cilantro
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Rinse rice and combine with coconut milk, water, and salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Let sit 5 minutes before fluffing.
- In a bowl, mix maple syrup, sriracha, soy sauce, vinegar, garlic, and ginger. Season chicken, then toss with marinade and let sit 10–15 minutes.
- Heat oil in a skillet over medium heat. Cook chicken 4–5 minutes per side. Add leftover marinade and simmer 2 minutes.
- Serve chicken over coconut rice. Add desired garnishes and serve hot.
Notes
- Use shrimp or tofu for a variation
- Add sautéed vegetables for a complete meal
- Store leftovers up to 3 days in the fridge
- Adjust sriracha to your heat preference
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: Approx. 8g
- Sodium: Approx. 450mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 2g
- Protein: Approx. 25g
- Cholesterol: Approx. 70mg
