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Spicy Maple Chicken with Coconut Rice

Spicy Maple Chicken with Coconut Rice

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Elevate your weeknight dinners with this Spicy Maple Chicken with Coconut Rice, a perfect harmony of sweet and spicy flavors that will tantalize your taste buds. Tender chicken pieces are coated in a sticky maple-sriracha glaze, served alongside creamy coconut rice that complements the dish beautifully. This recipe is not only quick to prepare—taking just 40 minutes from start to finish—but also family-friendly and adaptable to different tastes. Whether you’re looking for a comforting meal or a dish to impress at gatherings, this recipe checks all the boxes. Enjoy the burst of flavors with vibrant garnishes like fresh cilantro and lime, making every bite a delightful experience!

Ingredients

Scale
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 3 tablespoons maple syrup
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • Pinch of salt
  • 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 the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat and cover to simmer for 15 minutes. Let sit covered for an additional 5 minutes before fluffing.
  2. Heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper; cook for 6-8 minutes until golden brown.
  3. In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Pour over cooked chicken and stir until well coated.
  4. Serve the spicy chicken over coconut rice and garnish with chopped cilantro, lime wedges, and toasted coconut flakes.

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