Can I use chicken thighs instead of breasts?

Absolutely! I actually prefer thighs sometimes because they stay juicier and absorb that sweet-spicy glaze beautifully. Just increase the baking time by about 5 minutes since they're thicker. Bonus - thighs are often cheaper than breasts, making this meal even more budget-friendly!

How do I make it less spicy?

Easy peasy! Start by cutting the sriracha to just 1 tablespoon, or substitute it with chili garlic sauce for milder heat. You can always add more later if you want extra kick. My niece loves when I drizzle a little extra maple syrup on top to balance the heat - instant kid-approved dinner!

Can I substitute brown rice?

You sure can, just adjust the liquid and cooking time. Use 1 1/4 cups coconut milk and 1 cup water, then simmer for about 40 minutes. Pro tip: Soak the brown rice for 30 minutes first to cut down cooking time. It'll still have all that tropical coconut flavor - just with extra whole-grain goodness!

What if I don't have jasmine rice?

No worries! Regular white rice works fine - just follow the same liquid measurements. Basmati rice is another great substitute with its lovely fragrance. And if you're feeling adventurous, try using quinoa for a protein-packed twist (use 2 cups liquid instead of 1 1/2). The flavors are so bold, almost any grain works!

35-Minute Spicy Maple Chicken Coconut Rice Bliss

Spicy Maple Chicken with Coconut Rice

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A sweet, spicy, and tropical chicken dish with coconut rice, perfect for weeknight dinners.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: Asian Fusion
Diet: Low Lactose

Ingredients

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4 boneless, skinless chicken breasts
1/4 cup maple syrup
2 tbsp sriracha
1 tbsp soy sauce
1 tbsp olive oil
1 cup jasmine rice
1 can (13.5 oz) coconut milk
1 cup water
1/2 tsp salt
2 green onions, sliced
1 lime, cut into wedges

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Instructions

Preheat oven to 375°F (190°C).
Mix maple syrup, sriracha, and soy sauce in a bowl.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 3 minutes per side.
Brush chicken with maple-sriracha glaze and bake for 15 minutes.
Rinse rice and combine with coconut milk, water, and salt in a pot. Bring to a boil, then simmer covered for 15 minutes.
Fluff rice with a fork and serve with chicken, garnished with green onions and lime wedges.

Notes

Adjust sriracha for more or less heat.
Use leftover rice for meal planning.

Nutrition

Serving Size: 1 chicken breast with rice
Calories: 450
Sugar: 12g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 35g
Cholesterol: 85mg

Find it online: https://kitchenuser.net/spicy-maple-chicken-coconut-rice-recipe/