Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup jasmine or long-grain white rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- In a small bowl, whisk together maple syrup, soy sauce, ground ginger, garlic powder, and crushed red pepper flakes. Marinate the chicken breasts in this mixture for at least 30 minutes.
- Combine rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-20 minutes until rice is tender and creamy. Fluff with a fork and set aside.
- Heat a large skillet over medium heat. Remove chicken from marinade, letting excess drip off, and cook for 6-7 minutes per side until fully cooked and golden brown. Brush with additional maple syrup during the last minutes for an extra glaze.
- Slice the cooked maple chicken and serve it atop the coconut rice. Garnish with chopped cilantro or green onions.
Notes
- Marinate the chicken for at least 30 minutes to deepen the flavor.
- Use high-quality maple syrup and coconut milk for the best taste experience.
- Adjust spice levels by adding more or less red pepper flakes to suit your heat preference.
- You can prepare the coconut rice and chicken ahead for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 20g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
