Description
This Spicy Maple Chicken & Coconut Rice recipe offers a delightful fusion of sweet, spicy, and creamy flavors. Tender chicken breasts are marinated in a zesty blend of maple syrup, garlic, chili paste, and soy sauce, then pan-seared to perfection. Served atop fragrant jasmine rice cooked with rich coconut milk, this dish promises a satisfying and delicious meal that’s perfect for any weeknight dinner.
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
- Juice of 1 lime
Rice & Sauce
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- 2 green onions, sliced (for garnish)
- 2 tbsp cooking oil (for skillet)
Instructions
- Marinate the Chicken: In a bowl, combine minced garlic, pure maple syrup, low-sodium soy sauce, chili paste, and lime juice. Add the boneless, skinless chicken breasts and toss well to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat 2 tablespoons of oil in a skillet over medium-high heat. Remove the chicken breasts from the marinade, reserving the marinade for later use. Place the chicken in the hot skillet and cook each side for 5-7 minutes until golden brown and cooked through.
- Prepare the Sauce: Pour the reserved marinade along with the full-fat coconut milk into the skillet with the cooked chicken. Stir gently and simmer briefly until the sauce thickens slightly and combines well.
- Cook the Jasmine Rice: While cooking the chicken, prepare the jasmine rice according to package instructions. For added creaminess, cook the rice using a mix of water and coconut milk if desired.
- Serve: Plate the coconut rice and top with the spicy maple chicken. Drizzle with the pan sauce and garnish with sliced green onions for a fresh finish. Serve immediately.
Notes
- Adjust the amount of chili paste based on your preferred spice level.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Marinating the chicken longer (up to 2 hours) will enhance flavor and tenderness.
- For a gluten-free option, substitute soy sauce with tamari.
- Leftover chicken and rice can be reheated and enjoyed the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
