Description
A delightful fusion of sweet and spicy flavors with creamy coconut rice.
Ingredients
Scale
- 1 lb chicken thighs
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 cups coconut milk
- 1 cup jasmine rice
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Prepare the Marinade: Mix together maple syrup, soy sauce, sriracha sauce, garlic powder, and ginger powder.
- Marinate the Chicken: Coat chicken thighs in the marinade and let them sit for at least 30 minutes.
- Sauté the Chicken: Cook marinated chicken for 6-7 minutes on each side until browned and cooked through.
- Rinse the Jasmine Rice: Rinse jasmine rice under cold water until water runs clear.
- Combine Rice and Coconut Milk: Mix rinsed rice with coconut milk in a pot.
- Simmer the Rice: Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Season the Rice: Season with salt and pepper, and fluff with a fork.
- Final Assembly: Layer spicy chicken over coconut rice and garnish with green onions.
Notes
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg