Description

Sweet and spicy chicken glazed in a maple-sriracha sauce served over creamy coconut rice. This quick, gluten-free dinner is full of bold flavor and easy to prepare in just over 30 minutes.

Ingredients

Spicy Maple Chicken:

1 lb chicken breast or thighs, chopped

3 tbsp maple syrup

2 tbsp sriracha

1 tbsp soy sauce

1 tbsp apple cider vinegar

1 tsp garlic, minced

1 tsp ginger, minced

Salt & pepper, to taste

1 tbsp olive oil

Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

1 cup water

Pinch of salt

Optional Garnishes:

Chopped cilantro

Lime wedges

Toasted coconut flakes

Sliced green onions

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Instructions

Rinse rice and combine with coconut milk, water, and salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Let sit 5 minutes before fluffing.
In a bowl, mix maple syrup, sriracha, soy sauce, vinegar, garlic, and ginger. Season chicken, then toss with marinade and let sit 10–15 minutes.
Heat oil in a skillet over medium heat. Cook chicken 4–5 minutes per side. Add leftover marinade and simmer 2 minutes.
Serve chicken over coconut rice. Add desired garnishes and serve hot.

Notes

Use shrimp or tofu for a variation
Add sautéed vegetables for a complete meal
Store leftovers up to 3 days in fridge
Adjust sriracha to your heat preference

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired