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Maple Chicken Coconut Rice

A comforting dish that combines sweet maple syrup, savory soy sauce, and creamy coconut milk over fragrant jasmine rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 fillets chicken fillets Choose organic or free-range for extra flavor
  • 1/4 cup maple syrup Opt for 100% pure maple syrup for the best flavor
  • 1 tablespoon soy sauce Low-sodium soy sauce works beautifully
  • 1 tablespoon olive oil Extra virgin is the best for flavor
For the Coconut Rice
  • 1 cup coconut milk Use full-fat coconut milk for a creamier texture
  • 1 cup jasmine rice For fragrant and fluffy rice; feel free to substitute basmati if you prefer
  • 2 cups water

Method
 

Preparation
  1. In a bowl, combine 1/4 cup maple syrup and 1 tablespoon soy sauce. Add the chicken fillets, ensuring they are well-coated. Cover and refrigerate for 30 minutes.
  2. In a skillet over medium heat, add 1 tablespoon of olive oil.
Cooking
  1. Once the oil is shimmering, add the marinated chicken fillets. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
  2. In a separate pot, combine 1 cup of coconut milk, 2 cups of water, and 1 cup of jasmine rice.
  3. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
  4. After 15 minutes, turn off the heat and let it sit for an additional 5 minutes. Then, fluff with a fork and season with salt to taste.
Serving
  1. Plate servings of coconut rice and place the cooked chicken on top. Drizzle any remaining sauce from cooking for extra flavor.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish freezes beautifully without losing flavor. Feel free to add spices or herbs according to your taste!