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Spicy Maple Chicken & Coconut Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 21 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Fusion (American-Asian)

Description

A flavorful and easy-to-make dish featuring tender boneless chicken breasts marinated in a sweet and spicy maple chili sauce, pan-seared to golden perfection, and served over creamy coconut-infused jasmine rice. This dish balances the heat from chili paste with the sweetness of pure maple syrup and the richness of coconut milk, making it a comforting yet vibrant meal perfect for weeknight dinners.

Ingredients

Scale

Chicken Marinade

  • 4 boneless, skinless chicken breasts
  • 4 cloves fresh garlic, minced
  • 1/2 cup pure maple syrup
  • 2 tbsp chili paste (adjust to taste)
  • 1/4 cup low-sodium soy sauce

Rice

  • 1 cup jasmine rice
  • 1 cup full-fat coconut milk

Garnish

  • Juice of 1 lime
  • 2 green onions, sliced

Instructions

  1. Marinate the Chicken: In a medium bowl, combine minced garlic, pure maple syrup, low-sodium soy sauce, and chili paste. Toss the boneless, skinless chicken breasts in this marinade ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
  2. Cook the Chicken: Heat a tablespoon of oil in a skillet over medium-high heat. Remove the chicken breasts from the marinade, reserving the liquid. Cook the chicken breasts for 5-7 minutes on each side until they are golden brown and cooked through.
  3. Prepare the Sauce: Pour the reserved marinade and the full cup of coconut milk into the skillet with the chicken. Stir gently and simmer for a few minutes until the sauce is warmed through and slightly thickened.
  4. Cook the Rice: While the chicken is cooking, prepare the jasmine rice according to the package instructions, substituting half or all of the water with the full-fat coconut milk to achieve a creamy texture and rich flavor.
  5. Serve: Plate the coconut jasmine rice, then top with the spicy maple chicken breasts. Drizzle the skillet sauce over the top and finish with a squeeze of fresh lime juice and sliced green onions for freshness and a pop of color.

Notes

  • Adjust the amount of chili paste based on your preferred level of spiciness.
  • Marinate the chicken longer (up to overnight) for deeper flavor.
  • You can use brown jasmine rice but increase cooking time accordingly.
  • For a low-sodium version, use tamari or a low-sodium soy sauce alternative.
  • Make sure the chicken is fully cooked to an internal temperature of 165°F (74°C) before serving.

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Find it online: https://yummykitchenmagic.com/spicy-maple-chicken-and-coconut-rice-recipe/