Description
A delicious and flavorful dish featuring boneless chicken breasts marinated in a sweet and spicy sauce, served with creamy coconut rice.
Ingredients
Scale
- 2 lbs Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1/4 cup Pure maple syrup
- 1/4 cup Soy sauce
- 2 tbsp Sriracha sauce
- 3 cloves Garlic
- 1 tsp Chili flakes
- 1 can Coconut milk
- 1 cup Jasmine rice
- 1 cup Chicken broth
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Fresh cilantro
- 2 pcs Lime wedges
Instructions
- Preheat your oven to 375°F (190°C).
- Whisk together maple syrup, soy sauce, sriracha, garlic, and chili flakes in a bowl to create a flavorful marinade.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
- Transfer the chicken to a baking dish and pour the marinade over it.
- Bake in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Combine jasmine rice, coconut milk, chicken broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes.
- Let the chicken rest for a few minutes before serving.
- Fluff the coconut rice and serve it alongside the chicken, garnishing with fresh cilantro and lime wedges.
Notes
- Substitute coconut aminos for soy sauce if gluten-free is required.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg