Description
This sweet and spicy chicken dish is paired with creamy coconut rice for a delicious meal that’s easy to make.
Ingredients
Scale
- 4 pieces Boneless, skinless chicken breasts
- 2 tbsp Olive oil (For searing)
- 1/4 cup Pure maple syrup (Or agave syrup for vegan)
- 1/4 cup Soy sauce (Use tamari for gluten-free)
- 2 tbsp Sriracha sauce (Adjust for heat preference)
- 2 cloves Garlic, minced
- 1 tsp Chili flakes (Optional for milder option)
- 1 cup Jasmine rice (Can substitute with basmati or long-grain)
- 1 can Coconut milk
- 1 cup Chicken broth (Use vegetable broth for vegetarian)
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Fresh cilantro (Chopped)
- 2 pieces Lime wedges
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together the maple syrup, soy sauce, sriracha, minced garlic, and chili flakes in a bowl.
- Season the chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the chicken for 2-3 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish. Pour the marinade over the chicken, ensuring each piece is coated well.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the coconut rice by combining jasmine rice, coconut milk, chicken broth, and salt in a saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Let the baked chicken rest for a few minutes before drizzling it with the pan sauce.
- Fluff the coconut rice gently with a fork and serve it alongside the chicken.
- Garnish with freshly chopped cilantro and lime wedges.
Notes
- If you’re vegan, use agave syrup and vegetable broth.
- Adjust sriracha according to your heat preference.
- This dish pairs well with a fresh salad.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 15g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg