Introduction

This Spicy Maple Chicken paired with creamy Coconut Rice is a vibrant and flavorful dish perfect for a satisfying weeknight meal. The sweet heat of the maple and sriracha glaze complements the rich coconut-infused rice beautifully. With simple ingredients and straightforward steps, you can create a restaurant-quality dinner at home.

A white bowl holds a colorful grilled chicken rice bowl with five distinct layers. The base layer is white rice, fluffy and soft, covering the bottom. On one side, there are bright green sliced avocado pieces neatly fanned out. Next to the avocado, finely shredded orange carrots add a fresh, crunchy texture. In the center, grilled chicken pieces, marked with dark grill lines, are glazed and garnished with chopped herbs, giving a shiny and smoky look. On the opposite side, there are orange roasted sweet potato wedges. Small bits of chopped greens and a drizzle of sauce complete the bowl, held by a woman's hand against a white marbled background. 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
1 cup jasmine rice
½ cup coconut milk
1 cup water
Pinch of salt
Optional garnishes: fresh cilantro, lime wedges, toasted coconut flakes, sliced green onions

Instructions

Step 1: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.
Step 2: In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger. Season the chicken pieces with salt and pepper, then toss them in the marinade. Let the chicken marinate for 10 to 15 minutes.
Step 3: Heat olive oil in a skillet over medium heat. Add the marinated chicken in a single layer and cook for 4 to 5 minutes on each side, or until the chicken is golden and cooked through.
Step 4: Pour the remaining marinade into the skillet. Simmer for 2 minutes, stirring occasionally, until the sauce thickens slightly to create a sticky glaze on the chicken.
Step 5: Serve the glazed chicken over the coconut rice. Garnish as desired with fresh cilantro, lime wedges, toasted coconut flakes, or sliced green onions for added flavor and texture.

Tips & Variations

For a milder spice level, reduce the amount of sriracha or substitute with a sweet chili sauce.
Use chicken thighs for juicier, more flavorful meat or breast for a leaner option.
Add diced avocado or sliced cucumber on top for extra freshness and creaminess.
To make this dish gluten-free, ensure your soy sauce is a gluten-free variety or use tamari.

Storage

Store leftover chicken and coconut rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To maintain the coconut rice’s texture, sprinkle a little water on top before reheating.

How to Serve

The image shows a blue bowl filled with a bed of white rice topped with several slices of grilled chicken, golden brown with visible spices and slight char marks. On top of the chicken, small bits of green herbs and red chili flakes are scattered. To the side of the chicken are bright orange shredded carrots, finely chopped red onions, and fresh green avocado chunks with a wedge of lime resting beside them. In the background, a small bowl with a brown sauce can be seen, all placed 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 brown rice instead of jasmine rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust cooking time according to package instructions and consider using less coconut milk to prevent the rice from becoming too creamy.

Is it possible to make this dish ahead of time?

Absolutely. Marinate the chicken and cook the rice ahead of time, then store them separately. When ready to serve, quickly reheat and combine with the glaze for the freshest taste.