Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup pure maple syrup
- 3 tbsp Sriracha sauce (adjust to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1/4 cup low-sodium soy sauce
- Juice of 1 lime
Instructions
- Gather and prep ingredients: finely chop garlic and ginger; rinse jasmine rice under cold water until clear.
- Marinate chicken: mix maple syrup, Sriracha, soy sauce, and lime juice in a bowl. Coat chicken breasts and marinate for at least 30 minutes.
- Cook rice: combine rinsed jasmine rice and coconut milk with a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Sear chicken: heat oil in a skillet over medium-high heat. Cook marinated chicken for about 6-7 minutes per side until golden brown.
- Create glaze: remove chicken from the pan; pour remaining marinade into the skillet and simmer until thickened (3-4 minutes).
- Serve: plate coconut rice topped with glazed chicken and drizzle with extra sauce; garnish with green onions or cilantro if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Searing/Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 490
- Sugar: 14g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: For vegetarian options, substitute chicken with firm tofu or shrimp. Add vegetables like bell peppers or snap peas for extra nutrition.