Spicy Maple Chicken with Coconut Rice Recipe
Introduction
Spicy Maple Chicken paired with creamy Coconut Rice is a vibrant and comforting meal that’s bursting with flavor. The sweet heat of the sriracha-maple glaze complements the rich coconut-infused rice, making it perfect for weeknight dinners or a special occasion.
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
- Step 1: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
- Step 2: Remove the rice from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- Step 3: In a bowl, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and ginger. Season the chicken pieces with salt and pepper, then toss them in the marinade. Let sit for 10 to 15 minutes.
- Step 4: Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for 4 to 5 minutes on each side, or until golden brown and fully cooked.
- Step 5: Pour the remaining marinade into the pan and simmer for about 2 minutes, allowing it to thicken into a sticky glaze that coats the chicken.
- Step 6: Serve the spicy maple chicken over the coconut rice. Top with optional garnishes such as chopped cilantro, lime wedges, toasted coconut flakes, or sliced green onions for added freshness and texture.
Tips & Variations
- For extra richness, substitute half of the coconut milk with full-fat coconut cream.
- Adjust the sriracha to your preferred spice level or swap with another chili sauce if desired.
- Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
- Try adding toasted almonds or cashews on top for a crunchy contrast.
- To make this gluten-free, use tamari instead of soy sauce.
Storage
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water when reheating the rice can help maintain its creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can marinate the chicken a few hours ahead or even overnight for deeper flavor. Cook the rice and chicken separately and reheat before serving.
What if I don’t have coconut milk?
If you don’t have coconut milk, you can use regular milk or water for the rice, but it won’t have the same rich, coconut flavor. Alternatively, canned coconut milk from the baking aisle works best for a creamy texture.
PrintSpicy Maple Chicken with Coconut Rice Recipe
A flavorful and vibrant dish featuring tender spicy maple-glazed chicken served over creamy coconut jasmine rice, complemented by fresh garnishes like cilantro, lime, and toasted coconut. This recipe blends sweet, spicy, and tangy flavors for a satisfying and easy-to-make meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Asian-inspired
Ingredients
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 to remove excess starch. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. After cooking, remove the pot from heat and let it sit covered for another 5 minutes. Finally, fluff the rice gently with a fork to separate the grains.
- Marinate the Chicken: In a bowl, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger until well combined. Season the bite-sized chicken pieces with salt and pepper, then toss them in the marinade, ensuring they are thoroughly coated. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
- Cook the Chicken: Heat olive oil in a skillet over medium heat until hot. Add the marinated chicken pieces in a single layer and cook for about 4 to 5 minutes on each side, or until the chicken is golden brown and cooked through. Pour any remaining marinade into the skillet and simmer for an additional 2 minutes to reduce it into a sticky, flavorful glaze that coats the chicken.
- Assemble the Bowl: Serve the cooked spicy maple chicken over a bed of fluffy coconut rice. Garnish with your preferred toppings such as chopped fresh cilantro, lime wedges, toasted coconut flakes, or sliced green onions to enhance the flavor and presentation.
Notes
- Adjust the amount of sriracha to control the spiciness level according to your preference.
- For extra richness, you can use full-fat coconut milk.
- Chicken thighs provide more moist and tender results compared to chicken breasts.
- Letting the rice rest after cooking helps it finish steaming and improves texture.
- To toast coconut flakes, spread them on a dry skillet over medium heat and stir frequently until golden brown.
Keywords: spicy maple chicken, coconut rice, sriracha chicken, maple glazed chicken, coconut jasmine rice, easy chicken recipe
