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Spicy Maple Chicken with Coconut Rice

Spicy Maple Chicken with Coconut Rice
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Indulge in the delightful flavors of Spicy Maple Chicken with Coconut Rice, a dish that perfectly marries sweet and spicy elements for a weeknight dinner that impresses. Juicy chicken pieces are enveloped in a sticky maple-sriracha glaze, bringing warmth and excitement to your table. Served atop creamy coconut jasmine rice, this meal is not only quick to prepare but also visually stunning when garnished with fresh cilantro and zesty lime wedges. Ideal for families or gatherings, this recipe offers versatility while ensuring everyone leaves the table satisfied.

Ingredients

Scale
  • 1 lb chicken breast or thighs
  • 3 tablespoons maple syrup
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • Pinch of salt
  • Fresh cilantro, chopped
  • Lime wedges
  • Toasted coconut flakes
  • Sliced green onions

Instructions

  1. Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
  2. While the rice cooks, heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook until golden brown and cooked through, about 6–8 minutes.
  3. In a small bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger.
  4. Pour the sauce into the skillet with the chicken and stir to coat. Cook for an additional 2–3 minutes until the sauce thickens and clings to the chicken.
  5. Serve the spicy maple chicken over coconut rice. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions as desired.

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