Ingredients
Scale
- 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
- Marinate the chicken with maple syrup, sriracha, soy sauce, olive oil, garlic, salt, and pepper. Cut into bite-sized pieces and refrigerate at least 30 minutes.
- Cook coconut rice: rinse rice, combine with coconut milk, water, and salt, boil, then simmer 15–18 minutes. Let sit 5 minutes and fluff.
- Grill or sear chicken bites 3–4 minutes per side until caramelized and cooked through.
- Make mango avocado salsa by combining mango, avocado, onion, tomatoes, cilantro, lime juice, and salt.
- Prepare chili mayo by whisking mayonnaise, sriracha, and lime juice.
- Assemble bowls: add coconut rice, top with chicken, spoon over salsa, and drizzle chili mayo. Garnish with cilantro or lime wedges.
Notes
- Grill chicken for a smokier flavor.
- Use fresh lime juice for best salsa flavor.
- Substitute soy sauce with tamari or coconut aminos for gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilled / Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg