Beschreibung
A delightful fusion of sweet and spicy flavors with tender chicken and creamy coconut rice.
Zutaten
Menge
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 3 green onions, sliced (for garnish)
- 2 tbsp low-sodium soy sauce
- Salt and pepper, to taste
Zubereitung
- In a large bowl, whisk together maple syrup, Sriracha sauce, minced garlic, grated ginger, soy sauce, salt, and pepper until combined. Add chicken breasts into the marinade, ensuring they are thoroughly coated. Cover and marinate for at least 30 minutes.
- Rinse jasmine rice under cold water until the water runs clear. In a pot over medium heat, combine the rinsed rice with coconut milk and an equal amount of water. Bring to a boil, reduce heat to low, cover, and let the rice steam for about 15-20 minutes.
- In a large skillet over medium-high heat, add a splash of oil and sear the marinated chicken breasts for about 6-7 minutes per side until golden brown and cooked through.
- Once the chicken is cooked, pour the reserved marinade into the skillet, letting it come to a gentle simmer to thicken for about 5-7 minutes.
- Remove the pot from the heat once the rice has absorbed the liquid, keeping it covered for an additional 5 minutes. Fluff the rice with a fork.
- Serve the chicken atop the coconut rice, drizzled with sauce and garnished with sliced green onions and lime wedges.
Tipps
Marinate the chicken the night before for enhanced flavor. You can also use an air fryer for a crispy texture.
Nährwerte
- Portionsgröße: 1 serving
- Kalorien: 450
- Zucker: 10g
- Natrium: 600mg
- Fett: 15g
- Gesättigte Fettsäuren: 10g
- Ungesättigte Fettsäuren: 3g
- Transfettsäuren: 0g
- Kohlenhydrate: 56g
- Ballaststoffe: 2g
- Eiweiß: 32g
- Cholesterin: 70mg