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Spicy Maple Chicken and Coconut Rice Recipe

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

4.9 from 6 reviews

A flavorful and vibrant dish featuring tender spicy maple-glazed chicken served over creamy coconut-infused jasmine rice. This recipe combines sweet, spicy, and tangy elements with aromatic coconut rice, making it a comforting yet exciting meal perfect for weeknight dinners or casual gatherings.

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 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 with a tight-fitting lid, and simmer gently for 15 minutes. After cooking, remove from heat and let the rice sit covered for an additional 5 minutes to absorb steam. Fluff the rice 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 minced ginger to create the marinade. Season the bite-sized chicken pieces with salt and pepper, then toss them thoroughly in the marinade. Allow the chicken to marinate for 10–15 minutes so the flavors meld well.
  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 4–5 minutes or until the chicken is golden brown and cooked through. Pour any remaining marinade into the skillet and let it simmer for about 2 minutes, stirring occasionally, to thicken and create a sticky glaze that coats the chicken beautifully.
  4. Assemble the Bowl: Spoon the fragrant coconut rice into serving bowls, then top with the spicy maple chicken. Garnish with fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions as desired to add brightness and texture. Serve immediately for the best flavor experience.

Notes

  • Adjust sriracha quantity according to your preferred spice level.
  • Using chicken thighs will result in juicier meat, while chicken breast is leaner.
  • Rinsing the rice is essential for fluffy, non-sticky coconut rice.
  • You can substitute jasmine rice with basmati rice if preferred, adjusting water as necessary.
  • Leftover chicken and rice can be stored separately in the fridge for up to 3 days.
  • For a gluten-free option, use tamari instead of soy sauce.

Nutrition

Keywords: spicy maple chicken, coconut rice, jasmine rice recipe, sriracha chicken, maple glaze chicken, easy weeknight dinner, coconut milk rice, sweet and spicy chicken

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