Spicy Maple Chicken & Coconut Rice Recipe
A flavorful and comforting dish featuring tender chicken marinated in a spicy maple glaze, perfectly paired with creamy coconut-infused jasmine rice. Garnished with fresh cilantro, lime, toasted coconut flakes, and green onions for an added burst of freshness and texture. This recipe combines sweet, spicy, and savory notes to deliver a delightful meal that can be prepared in under 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion / Asian-inspired
Ingredients
Units
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
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper to taste
- 1 tbsp olive oil
Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
Optional Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Prepare Coconut Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pan, and simmer for 15 minutes until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Marinate Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger. Season the bite-sized chicken pieces with salt and pepper, then toss them in the marinade to coat evenly. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
- Cook Chicken: Heat olive oil in a skillet over medium heat. 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 fully cooked through. Pour in any remaining marinade and let it simmer for an additional 2 minutes, coating the chicken with the flavorful sauce.
- Assemble Bowls: Serve the spicy maple chicken over a bed of warm coconut rice. Garnish with fresh chopped cilantro, lime wedges, toasted coconut flakes, and sliced green onions to enhance the flavor and presentation as desired.
Notes
- Adjust the amount of sriracha based on your spice preference.
- Using chicken thighs will yield a juicier result, but chicken breast works well too.
- For best texture, rinse the rice thoroughly before cooking.
- To toast coconut flakes, simply dry roast them in a skillet over medium heat until golden and fragrant.
- This dish can be served with steamed or stir-fried vegetables for a more balanced meal.
