Description
A warm, comforting weeknight meal with a sweet glaze and creamy coconut rice.
Ingredients
Scale
- 1 pound chicken thighs or breasts
- 1/4 cup maple syrup
- 1 tablespoon soy sauce
- 1 can (13.5 oz) coconut milk
- 1 cup jasmine rice
- 1 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a bowl, mix the maple syrup and soy sauce. Add the chicken and turn to coat. Marinate the chicken in this mixture for at least 30 minutes. Pat the chicken dry slightly before cooking and season with a pinch of salt and pepper.
- Measure the rice, chicken broth, and coconut milk. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- Heat the olive oil in a pan over medium heat. Add the marinated chicken and cook until browned on both sides, about 10–12 minutes. In a separate pot, combine the rinsed jasmine rice, coconut milk, and chicken broth. Bring to a gentle boil, then reduce heat to low and cover. Cook the rice for about 15–20 minutes, or until fluffy. Let the rice rest off heat for 5 minutes with the lid on.
- Slice or shred the chicken and place it over the coconut rice. Spoon any pan sauce over the chicken for extra flavor and garnish with chopped green onions.
Notes
For added flavor, serve with steamed vegetables and a wedge of lime. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 15g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 100mg