Description
A delicious blend of spicy and sweet, this Spicy Maple Chicken served with creamy coconut rice is a must-try.
Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1/4 cup Pure maple syrup
- 2 tablespoons Soy sauce
- 2 tablespoons Sriracha sauce
- 3 cloves Garlic
- 1 teaspoon Chili flakes
- 1 can Coconut milk
- 1 cup Jasmine rice
- 1 cup Chicken broth
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 cup Fresh cilantro
- 2 pieces Lime wedges
Instructions
- Preheat your oven to 375°F (190°C). This step ensures that your chicken cooks evenly, achieving that perfect golden brown you’re looking for.
- Whisk together maple syrup, soy sauce, sriracha, garlic, and chili flakes in a bowl to create a flavorful marinade. This smooth blend will soak into the chicken beautifully, enhancing its taste.
- Season the chicken breasts with salt and pepper. This adds a foundational layer of flavor, ensuring your dish bursts with deliciousness.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. This caramelization adds a delightful depth of flavor to your dish.
- Transfer the chicken to a baking dish and pour the marinade over it. Make sure each piece is coated well for maximum flavor infusion.
- Bake in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C). This ensures your chicken is perfectly cooked and juicy.
- Combine jasmine rice, coconut milk, chicken broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. This creamy base perfectly complements the chicken.
- Let the chicken rest for a few minutes before serving. This step helps redistribute the juices, ensuring each bite is tender and flavorful. Spoon the pan sauce over it just before serving.
- Fluff the coconut rice and serve it alongside the chicken. Garnish with fresh cilantro and lime wedges for an extra burst of brightness.
Notes
- Adjust the level of Sriracha based on your heat preference.
- For a vegetarian option, replace the chicken with tofu and use vegetable broth instead of chicken broth.
- Almond milk can be used as a low-calorie alternative to coconut milk.
- Fresh garlic is recommended, but garlic powder can be a quick substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg