Description
A delicious dish that combines sweet, spicy, and creamy flavors in a vibrant meal perfect for family dinners or meal prep.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 2 tablespoons maple syrup
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup jasmine rice
- 1 cup coconut milk (full fat)
- ¾ cup water
- ¼ teaspoon salt
- 1 ripe mango, diced
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- ⅛ teaspoon salt
- ¼ cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice
Instructions
- In a bowl, whisk together maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut the chicken into bite-sized pieces and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, up to 12 hours.
- Rinse the jasmine rice until the water runs clear. Combine the rinsed rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes. Let it sit for 5 minutes before fluffing.
- Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 3–4 minutes on each side until caramelized and cooked through. Set aside to rest.
- Gently combine the diced mango, avocado, red onion, cherry tomatoes, cilantro, lime juice, and salt in a bowl.
- Whisk together mayonnaise, sriracha, and lime juice in a small bowl until smooth.
- To assemble, scoop coconut rice into each bowl, top with grilled chicken bites, mango avocado salsa, and drizzle with chili mayo. Garnish with cilantro and lime wedges if desired.
Notes
Allowing the chicken to marinate for longer enhances flavor. Rinse rice well for fluffiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion