Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/4 cup real maple syrup
- 2 tablespoons soy sauce
- 1-2 tablespoons Sriracha sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon lime juice
- 1 can (14 oz) coconut milk
- 1 cup jasmine or basmati rice
Instructions
- Marinate the chicken by combining maple syrup, soy sauce, Sriracha, garlic, ginger, and lime juice in a bowl. Add chicken thighs and marinate for at least 15 minutes.
- Rinse the rice under cold water until clear. In a pot, combine coconut milk and a pinch of salt with the rinsed rice. Bring to boil over medium heat, then reduce heat to low, cover, and simmer for about 15-20 minutes until cooked.
- Heat a skillet over medium heat. Cook the marinated chicken thighs (discarding leftover marinade) until golden brown and cooked through—about 6-8 minutes on each side.
- Fluff the coconut rice with a fork before serving alongside the spicy maple chicken. Add fresh lime juice for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet, Boiling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 530
- Sugar: 16g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg