Description
This spicy maple chicken with coconut rice is a delightful dish that balances sweet, savory, and spicy flavors. Tender chicken breasts are marinated in a zesty blend of garlic, maple syrup, soy sauce, and chili paste, then pan-seared to golden perfection and simmered in a creamy coconut sauce. Served over fragrant jasmine rice and garnished with fresh green onions, this recipe is perfect for a flavorful weeknight dinner or special occasion.
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
Coconut Rice
- 1 cup jasmine rice
- 1 cup full-fat coconut milk
- Water (as needed, per rice package instructions)
Garnish
- 2 green onions, sliced
- Juice of 1 lime
- 2 tbsp cooking oil (such as vegetable or canola oil) for frying
Instructions
- Marinate the Chicken: In a medium bowl, combine minced garlic, pure maple syrup, low-sodium soy sauce, and chili paste. Toss the chicken breasts in this mixture ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Chicken: Heat 2 tablespoons of cooking oil in a skillet over medium-high heat. Remove chicken from the marinade, reserving the marinade for later. Cook chicken breasts for 5-7 minutes on each side until they are golden brown and cooked through.
- Make 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 heated through and slightly thickened.
- Prepare the Coconut Rice: Rinse jasmine rice under cold water until water runs clear. Cook the rice according to package instructions, but substitute half of the water with coconut milk to impart a rich coconut flavor.
- Final Assembly: Serve the coconut rice on plates, top with the spicy maple chicken, drizzle with the creamy sauce from the skillet, and garnish with freshly sliced green onions and a squeeze of lime juice for brightness.
Notes
- Adjust the amount of chili paste according to your preferred spice level.
- If you want a thicker sauce, allow it to simmer a little longer to reduce.
- Use full-fat coconut milk for the best flavor and creaminess in the rice.
- Leftover chicken can be stored in the fridge for up to 3 days and reheated gently.
- For a gluten-free option, use tamari instead of soy sauce.
