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Spicy Maple Chicken and Coconut Rice Recipe

Spicy Maple Chicken and Coconut Rice Recipe
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★★★★★

5.2 from 17 reviews

A flavorful and easy-to-make Spicy Maple Chicken served over aromatic coconut jasmine rice. This dish combines the sweetness of maple syrup, the heat from sriracha, and the creamy richness of coconut milk-infused rice for a perfect balance of spicy, sweet, and savory flavors.

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

  1. 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 rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
  2. Marinate the Chicken: In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger to create the marinade. Season the chicken pieces with salt and pepper, then toss them in the marinade until well coated. Allow the chicken to marinate for 10 to 15 minutes to soak up the flavors.
  3. Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken pieces in a single layer and cook for 4 to 5 minutes on each side until they develop a golden-brown color and are fully cooked through. Pour any remaining marinade into the pan and simmer for 2 minutes, stirring occasionally, to create a sticky, flavorful glaze that coats the chicken.
  4. Assemble the Bowl: Serve the cooked spicy maple chicken on a bed of coconut rice. Top with your preferred garnishes such as fresh chopped cilantro, lime wedges for squeezing, toasted coconut flakes, and sliced green onions to enhance the appearance and add refreshing flavors.

Notes

  • Adjust the amount of sriracha based on your heat preference.
  • Use chicken thighs for juicier meat or chicken breasts for leaner protein.
  • If you don’t have coconut milk, full-fat canned coconut milk is recommended for the best flavor.
  • Allow the chicken to marinate longer (up to 1 hour) for more intense flavors.
  • Leftover rice can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: spicy maple chicken, coconut rice, jasmine rice, easy dinner, quick chicken recipe, sriracha chicken, maple syrup glaze

Find it online: https://frommamamaya.com/spicy-maple-chicken-and-coconut-rice-recipe/