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Spicy Maple Chicken with Coconut Rice

Spicy Maple Chicken with Coconut Rice

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Indulge in the delightful flavors of Spicy Maple Chicken with Coconut Rice, a dish that perfectly balances sweet and spicy notes while being quick to prepare. This recipe features tender chicken coated in a luscious maple-sriracha glaze, served atop creamy coconut rice. Ideal for busy weeknights or family gatherings, it promises to become a favorite at your dinner table. The vibrant colors from fresh garnishes elevate the dish, making it not only delicious but visually appealing. With just 40 minutes from start to finish, you can enjoy a satisfying meal that will have everyone asking for seconds.

Ingredients

Scale
  • 1 lb chicken breast or thighs
  • 3 tablespoons maple syrup
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic, minced
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • Pinch of salt
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Toasted coconut flakes (optional)
  • Sliced green onions (optional)

Instructions

  1. Rinse jasmine rice under cold water until clear. In a saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it sit off heat for 5 minutes before fluffing with a fork.
  2. Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper; sauté until golden brown and cooked through (6–8 minutes).
  3. In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Pour over cooked chicken and stir to coat evenly; cook for an additional 2–3 minutes until thickened.
  4. Serve over coconut rice and garnish with cilantro, lime wedges, toasted coconut flakes, and green onions.

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