Spicy Maple Chicken with Coconut Rice Recipe

Introduction

Spicy Maple Chicken paired with creamy Coconut Rice offers a delicious blend of sweet, spicy, and savory flavors. This easy-to-make dish is perfect for a weeknight dinner when you want something comforting yet exciting.

Ingredients

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 3 tbsp maple syrup
• 2 tbsp sriracha (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• ½ tsp garlic, minced
• 1 tsp ginger, minced
• Salt & pepper to taste
• 1 tbsp olive oil
• 1 cup jasmine rice
• ½ cup coconut milk
• 1 cup water
• Pinch of salt
• Optional garnishes: fresh cilantro, chopped; lime wedges; toasted coconut flakes; sliced green onions

Instructions

1. Step 1: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it sit covered for 5 more minutes before fluffing with a fork.
2. Step 2: In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season the chicken pieces with salt and pepper, then toss them with the marinade. Let the chicken marinate for 10–15 minutes.
3. Step 3: Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for 4–5 minutes on each side until golden and cooked through. Pour any remaining marinade into the pan and simmer for 2 minutes until it thickens into a sticky glaze.
4. Step 4: Serve the spicy maple chicken over the coconut rice. Top with your choice of garnishes such as fresh cilantro, lime wedges, toasted coconut flakes, or sliced green onions for extra flavor and texture.

Tips & Variations

• Adjust the sriracha amount based on your heat preference to make the dish milder or spicier.
• For added crunch, sprinkle toasted nuts like cashews or peanuts over the finished bowl.
• Use brown jasmine rice for a nuttier flavor and extra fiber, but increase cooking time accordingly.
• Swap chicken for tofu or shrimp for a different protein option.

Storage

Store leftover chicken and coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the rice feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade ahead of time?

Yes, the marinade can be made up to a day in advance and stored in the refrigerator. Marinate the chicken just before cooking for the best flavor and texture.

What if I don’t have coconut milk?

You can substitute regular milk or a milk alternative, but coconut milk adds richness and a subtle sweetness that complements the dish. If substituting, expect a slightly different flavor profile.

Spicy Maple Chicken with Coconut Rice Recipe

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★★★★★

4.7 from 115 reviews

A vibrant and flavorful dish featuring tender chicken marinated in a spicy maple glaze, served over creamy coconut-infused jasmine rice. This recipe combines sweet, spicy, and savory flavors with a hint of tang, perfect for a quick and satisfying meal.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion/American-Asian

Ingredients

Scale 1x2x3x

Spicy Maple Chicken

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 3 tbsp maple syrup
• 2 tbsp sriracha (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• ½ tsp garlic, minced
• 1 tsp ginger, minced
• Salt & pepper to taste
• 1 tbsp olive oil

Coconut Rice

• 1 cup jasmine rice
• ½ cup coconut milk
• 1 cup water
• Pinch of salt

Optional Garnishes

• Fresh cilantro, chopped
• Lime wedges
• Toasted coconut flakes
• Sliced green onions

Instructions

1. Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer for 15 minutes. After cooking, keep the pot covered and let the rice sit off the heat for 5 minutes to finish steaming. Fluff the rice with a fork before serving.
2. Marinate the Chicken: In a medium bowl, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger. Season the chicken pieces with salt and pepper, then toss them in the marinade ensuring all pieces are well coated. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken pieces, cooking them for 4 to 5 minutes per side until they are golden brown and fully cooked through. Pour the remaining marinade into the pan and allow it to simmer with the chicken for 2 additional minutes, letting the sauce thicken into a sticky glaze.
4. Assemble the Bowl: Serve the glazed chicken over a bed of warm coconut rice. Top with any of the optional garnishes such as fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions for added freshness and texture. Enjoy warm.

Notes

• Adjust the sriracha quantity based on your preferred spice level.
• Chicken thighs can be used instead of breasts for juicier meat.
• For extra coconut flavor, garnish with toasted coconut flakes.
• Leftovers can be refrigerated and reheated quickly in a skillet or microwave.
• Ensure to rinse rice thoroughly to avoid sticky or gummy texture.

Keywords: spicy maple chicken, coconut rice, maple sriracha chicken, quick weeknight dinner, flavorful chicken bowl, easy chicken recipe