Spicy Maple Chicken with Coconut Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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