Spicy Maple Chicken & Coconut Rice Recipe
A flavorful and easy-to-make dish featuring tender bite-sized chicken pieces marinated in a spicy maple glaze, served over fragrant coconut jasmine rice. This recipe combines sweet, spicy, and savory elements with a creamy texture from the coconut rice, making it a perfect meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Fusion/American with Asian influences
- Diet: Halal
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
- 1 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
- 1 cup water
- Pinch of salt
Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Prepare Coconut Rice: Rinse jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and let it simmer gently for 15 minutes. Remove from heat and let the rice sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
- Marinate Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger until well combined. Season the bite-sized chicken pieces with salt and pepper, then toss them in the marinade. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken pieces in a single layer and cook for 4 to 5 minutes on each side until they are golden brown and cooked through. Pour in any remaining marinade from the bowl into the skillet, and let it simmer for 2 minutes, coating the chicken with the sauce.
- Assemble Bowls: Serve the Spicy Maple Chicken over a generous portion of coconut rice. Garnish with chopped fresh cilantro, lime wedges for squeezing, toasted coconut flakes, and sliced green onions if desired, to add freshness and texture to the dish.
Notes
- Adjust the amount of sriracha to suit your preferred spice level.
- Using chicken thighs will result in a juicier, more flavorful dish compared to breast meat.
- Make sure to rinse the jasmine rice thoroughly to remove excess starch and prevent it from becoming sticky.
- To toast coconut flakes, spread them on a dry pan over medium heat for 2-3 minutes until golden, stirring frequently to avoid burning.
- This recipe can be prepared ahead by marinating the chicken longer and reheating before serving.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: spicy maple chicken, coconut rice, easy chicken recipes, maple syrup chicken, sriracha chicken, coconut jasmine rice, one-pan meals, weeknight dinner
