Description
A delightful fusion of sweet and spicy, combining rich chicken with aromatic coconut rice for a satisfying experience.
Ingredients
- 1.5 lbs chicken thighs (boneless, skinless)
- 1/4 cup maple syrup
- 1 tsp red chili flakes (to taste)
- 3 cloves garlic (minced)
- 1/4 cup soy sauce
- 1 cup coconut milk
- 1 cup jasmine rice
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a bowl, combine the maple syrup, red chili flakes, minced garlic, and soy sauce. Add the chicken, ensuring it’s well-coated, and let it marinate for at least 30 minutes.
- While the chicken is marinating, rinse the jasmine rice under cold water until the water runs clear.
- In a pot, bring coconut milk and equal parts water to a boil. Add the rinsed rice, reduce heat, and cover. Simmer for about 18 minutes or until fluffy.
- Heat a skillet over medium-high heat. Add the marinated chicken, cooking for about 5-7 minutes on each side until golden and cooked through.
- Serve the chicken over a bed of coconut rice, garnished with cilantro and lime wedges.
Notes
Pair with a fresh side salad or mango salsa for added flavor. Avocado slices can enhance creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion