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Spicy Maple Chicken & Coconut Rice Recipe

Spicy Maple Chicken & Coconut Rice Recipe
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★★★★★

5.2 from 25 reviews

A flavorful and comforting dish featuring tender chicken pieces glazed in a spicy maple sauce served over creamy coconut-infused jasmine rice. This recipe balances sweet, spicy, and tangy flavors, enhanced by aromatic ginger and garlic, making it a perfect weeknight meal.

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
  • 1/2 cup coconut milk
  • 1 cup water
  • Pinch of salt

Optional Garnishes

  • Fresh cilantro, chopped
  • Lime wedges
  • Toasted coconut flakes
  • Sliced green onions

Instructions

  1. Prepare Coconut Rice: Rinse 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 the pot, and let it simmer for 15 minutes until the rice is tender and liquid absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
  2. Marinate Chicken: In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger until well combined. Season the chicken pieces with salt and pepper, then toss them in the marinade ensuring even coating. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
  3. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken pieces in a single layer, cooking them for about 4 to 5 minutes per side until they develop a golden brown exterior and are cooked through. Pour any remaining marinade into the skillet and simmer for 2 minutes, letting the sauce thicken slightly and coat the chicken nicely.
  4. Assemble Bowls: Spoon the warm coconut rice into serving bowls. Top with the spicy maple chicken. Garnish with fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions if desired to add freshness and texture. Serve immediately and enjoy.

Notes

  • For spicier chicken, increase the sriracha amount or add chili flakes.
  • Use chicken thighs for juicier, more flavorful meat.
  • Rinse the jasmine rice well to prevent the rice from becoming sticky.
  • If coconut milk is too thick, stir it before measuring to incorporate the cream evenly.
  • Leftover chicken and rice can be refrigerated separately for up to 3 days.
  • Toast coconut flakes in a dry pan over medium heat until golden for best garnish flavor.

Nutrition

Keywords: spicy maple chicken, coconut rice, maple syrup chicken, sriracha chicken, coconut jasmine rice, easy chicken dinner

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