Ingredients:
For the Grilled Maple Sriracha Chicken Bites:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp maple syrup
2 tbsp sriracha sauce (adjust to taste for spice level)
1 tbsp soy sauce
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
For the Coconut Rice:
1 cup jasmine rice (or any rice of your choice)
1 cup coconut milk (full-fat or light)
1/2 cup water
1/2 tsp salt
1 tbsp shredded coconut (optional, for garnish)
For the Mango Avocado Salsa:
1 ripe mango, peeled, pitted, and diced
1 ripe avocado, diced
1/4 red onion, finely diced
1/2 jalapeño, seeds removed and finely chopped (optional for heat)
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
For the Chili Mayo:
1/4 cup mayonnaise
1 tbsp sriracha sauce (or more for extra heat)
1 tsp lime juice
Salt to taste
Instructions:
1. Prepare the Grilled Maple Sriracha Chicken Bites:
In a bowl, combine the maple syrup, sriracha sauce, soy sauce, olive oil, garlic powder, salt, and pepper. Stir to combine.
Add the chicken pieces to the marinade, ensuring they’re evenly coated. Let it marinate in the fridge for at least 30 minutes (or up to 2 hours for more flavor).
Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers or cook directly on the grill.
Grill the chicken bites for about 4-5 minutes per side, or until fully cooked (internal temperature of 165°F).
2. Cook the Coconut Rice:
Rinse the jasmine rice under cold water until the water runs clear.
In a medium pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil.
Reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and all the liquid has been absorbed. Let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Optionally, stir in some shredded coconut for extra flavor and texture.
3. Make the Mango Avocado Salsa:
In a medium bowl, combine the diced mango, avocado, red onion, jalapeño (if using), cilantro, and lime juice. Season with salt and pepper to taste.
Gently toss everything together, being careful not to mash the avocado.
4. Prepare the Chili Mayo:
In a small bowl, mix together the mayonnaise, sriracha sauce, lime juice, and a pinch of salt. Adjust the amount of sriracha based on how spicy you prefer the sauce.
5. Assemble the Bowl:
Start with a base of coconut rice in each bowl.
Top with the grilled maple sriracha chicken bites.
Add a generous scoop of the mango avocado salsa.
Drizzle with the chili mayo sauce.
Garnish with extra cilantro or shredded coconut if desired.