Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken thighs (or breasts)

• 1/4 cup maple syrup

• 2 tablespoons soy sauce

• 1 tablespoon sriracha (adjust to taste)

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1/2 teaspoon red pepper flakes (optional, for more heat)

For the Coconut Rice:

• 1 cup jasmine rice (or basmati)

• 1 cup coconut milk (full fat)

• 1 cup water

• 1/2 teaspoon salt

• 1 teaspoon sugar (optional, enhances coconut flavor)

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Instructions

1. Marinate the Chicken:

• In a bowl, whisk together maple syrup, soy sauce, sriracha, garlic, ginger, olive oil, salt, and pepper.

• Add the chicken and coat well. Let marinate for at least 15 minutes (or up to overnight in the fridge).

2. Cook the Coconut Rice:

• Rinse the rice until the water runs clear.

• In a saucepan, combine coconut milk, water, salt, and sugar. Bring to a boil.

• Add the rice, stir, lower the heat to a simmer, cover, and cook for 15–18 minutes or until rice is tender and liquid is absorbed.

• Let sit covered for 5 minutes before fluffing with a fork.

3. Cook the Chicken:

• Heat a skillet over medium heat. Add a little oil.

• Cook the marinated chicken for about 5–6 minutes per side, or until fully cooked and caramelized.

• Pour any leftover marinade into the pan and simmer for 1–2 minutes until it thickens into a glaze.

4. Assemble and Serve:

• Plate the fluffy coconut rice.

• Top with spicy maple-glazed chicken.

• Garnish with sliced green onions, sesame seeds, or lime wedges if desired.

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🌟 Tips:

• Want extra crunch? Add chopped roasted peanuts on top.

• You can swap chicken for tofu or shrimp for a different protein.