Spicy Maple Chicken and Coconut Rice Recipe
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.
- 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
