Maple Chicken Coconut Rice
This dish features tender chicken thighs in a creamy coconut sauce with the sweetness of maple syrup, making it a flavorful and comforting meal perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 1 lb chicken thighs, diced You can substitute with chicken breast if desired.
- 2 cups cooked rice White or brown rice can be used.
- 1 cup coconut milk Can substitute with almond milk or unsweetened soy milk if needed.
- 3 tablespoons maple syrup Enhances the sweetness.
- 2 tablespoons soy sauce Use low-sodium soy sauce to control salt levels.
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- Green onions for garnish Adds freshness and color.
Instructions
Preparation
- In a bowl, mix the coconut milk, maple syrup, soy sauce, garlic powder, ginger powder, salt, and pepper until well combined.
Cooking
- In a skillet heated over medium heat, cook the diced chicken for about 5-7 minutes, stirring occasionally until golden brown.
- Pour the coconut sauce over the chicken and reduce the heat to simmer gently for about 5-7 minutes until the sauce thickens.
Serving
- Serve the chicken mixture over the cooked rice, garnished with finely sliced green onions.
Notes
Store leftovers in airtight containers; they should stay fresh for 3-4 days in the refrigerator. For freezing, allow to cool before transferring to freezer-safe containers.