Description
Tender, juicy chicken thighs are coated in a sweet and spicy maple glaze, then served over fluffy coconut-infused rice for a quick and comforting weeknight meal.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 1/4 cup maple syrup
– 2 tbsp soy sauce
– 1 tsp sriracha or other hot sauce
– 1 tsp ground ginger
– 1 cup uncooked long-grain white rice
– 1 (13.5 oz) can coconut milk
– 1/4 cup water
– 1/4 tsp salt
– Chopped cilantro and green onions, for garnish
Instructions
1. 1. In a small bowl, whisk together the maple syrup, soy sauce, sriracha, and ground ginger. Set aside.
2. 2. In a large skillet, cook the chicken thighs over medium-high heat for 4-5 minutes per side until browned.
3. 3. Pour the maple-soy mixture over the chicken and bring to a simmer. Reduce heat to medium-low and let the chicken simmer for 10-12 minutes, turning occasionally, until the chicken is cooked through and the sauce has thickened.
4. 4. While the chicken is cooking, combine the rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender.
5. 5. Fluff the coconut rice with a fork and serve immediately, topping with the spicy maple chicken. Garnish with chopped cilantro and green onions.
Notes
This dish can also be made with boneless, skinless chicken breasts. For extra flavor, add a pinch of red pepper flakes or cayenne to the maple-soy glaze. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American