Maple Chicken & Coconut (Print Version)
# Ingredients:
→ Maple Sriracha Chicken
01 -
1 tbsp olive oil
02 -
1 tsp minced ginger
03 -
1 tsp minced garlic
04 -
1 tbsp apple cider vinegar
05 -
1 tbsp soy sauce
06 -
Salt and pepper, as needed
07 -
2 tbsp sriracha (adjust the spice level as you like)
08 -
3 tbsp maple syrup
09 -
1 lb chicken breast or thighs, chopped into smaller pieces
→ Creamy Coconut Rice
10 -
Pinch of salt
11 -
1 cup water
12 -
1 cup coconut milk
13 -
1 cup jasmine rice
→ Toppings
14 -
Chopped cilantro leaves
15 -
Green onions, thinly sliced
16 -
Toasted coconut shavings
17 -
Lime wedges
# Instructions:
01 -
Wash the jasmine rice until the water looks clear. In a pot, combine the rice with coconut milk, water, and a pinch of salt. Bring the mix to a boil, then cover and reduce heat to let it cook gently for 15 minutes. Take it off the heat, leave it covered for 5 minutes, then use a fork to fluff the rice.
02 -
Mix together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger in a bowl. Sprinkle the chicken with some salt and pepper, then coat it in the mix. Let it soak up the flavors for 10-15 minutes.
03 -
Warm up some olive oil in a pan over medium heat. Place the chicken in the skillet and cook each side for about 4-5 minutes until browned and done. Pour any leftover marinade into the pan and let it bubble for a couple of minutes to cover the chicken in sauce.
04 -
Lay the coconut rice in a bowl and add the Maple Sriracha Chicken on top. Sprinkle with cilantro, green onions, toasted coconut shavings, and a squeeze of lime if you want.
# Notes:
01 -
Want it hotter? Toss in a pinch of red pepper flakes to the marinade.
02 -
Switch to quinoa or brown rice if you prefer a different grain.
03 -
Keep extra chicken in the fridge for 3 days. Reheat in a pan when ready.