Introduction

This Spicy Maple Chicken paired with fragrant Coconut Rice is a perfect blend of sweet, spicy, and savory flavors. It’s a simple yet delicious dish that’s ideal for weeknight dinners or entertaining guests.

A white bowl filled with a colorful layered dish starting with a base of white rice at the bottom. On top of the rice, there is a row of grilled chicken pieces with light char marks, drizzled generously with creamy orange sauce and sprinkled with chopped green onions. Next to the chicken is a row of golden yellow grilled pineapple chunks with black sesame seeds and green onion pieces on top. Beside the pineapple, there are small diced bright red bell peppers and slices of fresh cucumber. Close to the center, there are neatly sliced layers of green avocado sprinkled with black sesame seeds and green onions. To the left, there is a halved avocado with seed removed, showing smooth light green flesh, sprinkled with black sesame seeds. Purple cabbage shreds mix with shredded orange carrots on the left side, all placed over a bed of mixed greens. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a bowl, mix maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, ginger, salt, and pepper to create the marinade.
Step 2: Add the chicken pieces to the marinade, stirring to coat well. Let it marinate for at least 15 minutes.
Step 3: Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally until the chicken is cooked through and caramelized.
Step 4: Serve the spicy maple chicken hot over coconut rice or your choice of side.

Tips & Variations

For extra heat, increase the sriracha or add a pinch of red pepper flakes.
Use chicken thighs for juicier, more flavorful results compared to chicken breast.
Pair with steamed vegetables or a fresh salad for a balanced meal.
To make a gluten-free version, use tamari instead of soy sauce.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender.

How to Serve

A white bowl filled with a colorful layered dish starting with white rice at the bottom, topped with slices of grilled chicken arranged on one side with a light orange sauce drizzled over them and sprinkled with chopped green onions. Next to the chicken are golden-yellow grilled pineapple chunks with black sesame seeds and green onion pieces scattered on top. Beside the pineapple is a section of chopped red bell peppers and thin cucumber slices with green skin and white centers. There is also a fan of bright green avocado slices sprinkled with black sesame seeds, and next to it, half an avocado with seed removed. On the other side of the bowl, there is finely shredded bright orange carrot and shredded purple cabbage, all placed on a bed of leafy greens. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this recipe?

Yes, this marinade works well with pork or turkey. Adjust cooking times accordingly.

How can I make the dish less spicy?

Reduce the amount of sriracha or omit it entirely to suit your spice preference.

Spicy Maple Chicken and Coconut Rice Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This Spicy Maple Chicken with Coconut Rice is a perfect balance of sweet, spicy, and savory flavors. Tender pieces of chicken are marinated and cooked in a delicious blend of maple syrup, sriracha, and soy sauce, creating a tantalizing glaze. Served over fragrant, creamy coconut rice, this dish is an easy yet impressive meal suitable for weeknights or casual gatherings.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Fusion

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
1 cup coconut milk (full fat for best flavor)
1 cup water
½ tsp salt

Instructions

Prepare the marinade: In a medium bowl, combine maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger. Stir well to create a flavorful marinade.
Marinate the chicken: Add the bite-sized chicken pieces to the marinade, ensuring they are well-coated. Cover and let it marinate for at least 15 minutes, or up to 30 minutes for more intense flavor.
Cook the coconut rice: Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 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.
Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces along with the marinade. Cook, stirring occasionally, for 8-10 minutes or until the chicken is fully cooked and the sauce has thickened into a glaze. Season with salt and pepper to taste.
Serve: Spoon the creamy coconut rice onto plates and top with the spicy maple chicken. Optionally garnish with chopped green onions or cilantro if desired, and serve immediately.

Notes

Adjust sriracha quantity based on your heat preference.
Use chicken thighs for juicier and more flavorful results.
For a gluten-free option, use tamari instead of soy sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Garnish with fresh herbs or toasted coconut flakes for added texture and flavor.

Keywords: Spicy Maple Chicken, Coconut Rice, Sweet and Spicy Chicken, Easy Chicken Dinner, One-Pan Chicken Recipe