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Spicy Maple Chicken and Coconut Rice Recipe

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

5.3 from 20 reviews

This Spicy Maple Chicken and Coconut Rice recipe offers a harmonious balance of sweet, spicy, and creamy flavors. Tender chicken pieces marinated in a blend of maple syrup, sriracha, and soy sauce are cooked to perfection and served over fragrant coconut-infused jasmine rice. With optional garnishes like fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions, this dish is vibrant, satisfying, and perfect for a quick weeknight dinner or meal prep.

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 rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and let it simmer gently for 15 minutes. After cooking, remove from heat and let it sit, covered, for an additional 5 minutes to absorb steam. Fluff the rice gently with a fork before serving.
  2. Marinate the Chicken: In a medium bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and ginger until well combined. Season the chicken pieces with salt and pepper, then toss them in the marinade ensuring each piece is well coated. Let the chicken marinate for 10 to 15 minutes at room temperature to absorb the flavors.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken pieces in a single layer, cooking each side for 4 to 5 minutes or until the chicken turns golden brown and is cooked through. Pour the remaining marinade into the pan and let it simmer for about 2 minutes to thicken and create a sticky glaze that coats the chicken beautifully.
  4. Assemble the Bowl: To serve, spoon the fluffy coconut rice into bowls and top with the spicy maple chicken. Garnish as desired with chopped fresh cilantro, lime wedges for squeezing, toasted coconut flakes, and sliced green onions to add brightness and texture. Enjoy your flavorful and comforting meal!

Notes

  • For extra heat, increase the amount of sriracha or add a pinch of red pepper flakes to the marinade.
  • Use chicken thighs for juicier and more flavorful results compared to chicken breast.
  • Leftover rice and chicken can be stored separately in airtight containers in the refrigerator for up to 3 days.
  • Toast coconut flakes in a dry skillet over medium heat until golden brown to enhance their flavor before adding as a garnish.
  • To make this dish gluten-free, substitute tamari or gluten-free soy sauce.

Nutrition

Keywords: spicy chicken recipe, maple chicken, coconut rice, easy dinner, weeknight meal, Asian fusion, sriracha chicken, maple syrup glaze

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