Description
Tender chicken thighs marinated in sweet maple syrup and spicy Sriracha, served over creamy coconut rice for a delightful meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1–2 tablespoons Sriracha sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (about 14 oz) coconut milk
- 1 cup rice (jasmine or basmati)
- Salt and pepper to taste
- 1 tablespoon lime juice
Instructions
- Combine maple syrup, soy sauce, Sriracha, garlic, and ginger in a bowl. Add chicken thighs and marinate for at least 30 minutes.
- Pour rice and coconut milk into a pot, bring to a boil, then simmer until rice is fluffy.
- Heat oil in a skillet and sear chicken thighs for 6-8 minutes on each side until cooked through.
- Plate the chicken over coconut rice, drizzle with lime juice, and season with salt and pepper.
Notes
For extra flavor, consider marinating the chicken for a few hours or overnight. Garnish with cilantro or green onions for a vibrant touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg