Spicy Maple Chicken Coconut Rice

Sweet meets heat in this Spicy Maple Chicken served over creamy coconut rice. When quick comfort is the goal, this easy dinner never lets me down and even picky eaters clear their plates.

I first made this when searching for a way to use up leftover maple syrup and found myself repeating it again and again each month especially when friends join us for dinner because the bowl always disappears.

Ingredients

• Chicken breast or thighs: lean protein absorbs the sweet and spicy glaze best choose fresh or thawed for juiciest results
• Maple syrup: pure maple is key for sweetness and depth check the label for real maple no added flavors
• Sriracha: fiery heat adjust to your preferred spice level use a fresh bottle for punchiest flavor
• Soy sauce: umami backbone if gluten free swap with tamari
• Apple cider vinegar: brightness to balance the sweet seek out raw unfiltered for subtle flavor
• Garlic: fresh minced boosts aromatics prechopped works in a pinch
• Ginger: zingy warmth grated fresh ginger adds extra pop
• Salt and pepper: simple seasoning supports all the flavors choose kosher salt and fresh cracked pepper
• Olive oil: for searing rich flavor use extra virgin if possible
• Jasmine rice: fragrant grain provides soft base for the sauce rinse until water runs clear
• Coconut milk: creamy richness pairs best with full fat for decadent rice shake the can well before opening
• Water: for simmering essential for rice texture use filtered if available
• Salt: tiny bit brings out coconut flavor in the rice
• Fresh cilantro: herbal freshness chop just before serving for brightest flavor
• Lime wedges: a spritz of acid wakes up every bite pick firm limes
• Toasted coconut flakes: crunch and nutty finish toast your own for best texture
• Sliced green onions: a mild bite bright green color slice thinly from root to tip

Step-by-Step Instructions

Prepare the Coconut Rice:

Rinse jasmine rice several times under cold water until the water runs clear This removes extra starch for fluffy rice Combine rice coconut milk water and a pinch of salt in a medium saucepan Stir and bring to a boil over medium high heat Once it boils reduce heat to low cover and let it cook gently for fifteen minutes No peeking while it simmers Remove from heat and let sit covered for five more minutes to steam Then fluff with a fork

Marinate the Chicken:

While rice cooks prepare the marinade In a medium bowl whisk together maple syrup sriracha soy sauce apple cider vinegar minced garlic and ginger Taste and adjust the heat if needed Cut your chicken into even bite sized pieces for quick cooking Season with salt and pepper then toss in the marinade so every piece is coated Let the chicken chill in the mixture for ten to fifteen minutes to soak up all the flavor

Cook the Chicken:

Heat olive oil in a large nonstick skillet over medium heat When oil shimmers lay the marinated chicken pieces in a single layer Let them sear undisturbed for four to five minutes until golden on one side Flip and cook another four minutes until no longer pink inside Pour any leftover marinade into the skillet let the sauce bubble and reduce for two minutes so the glaze becomes sticky and glossy and covers all the chicken bits

Assemble Your Bowls:

Scoop a generous ladleful of warm coconut rice into each bowl Top with the spicy maple chicken making sure to spoon extra sauce over Serve with a sprinkle of chopped cilantro a wedge of lime toasted coconut flakes and a scattering of green onions for crunch and contrast

Pin

The coconut rice is always my favorite part of this meal The gentle sweetness and creamy texture remind me of family gatherings back in my childhood kitchen and every time I smell the rice cooking I am transported home often sneaking a spoonful right from the pan while the chicken finishes

Storage Tips

Store leftover chicken and rice separately in airtight containers Refrigerate for up to three days Warm the chicken gently in a skillet to keep it juicy and reheat the rice with a splash of coconut milk or water to regain its silkiness Freezes well for up to one month though the texture of rice may soften

Ingredient Substitutions

Swap the jasmine rice with brown rice or quinoa for a boost of fiber or try basmati for a different aroma For soy sensitive diners use tamari or coconut aminos Instead of chicken tofu works well for a vegetarian version just press and cube extra firm tofu

Serving Suggestions

Pair this bowl with a simple cucumber salad or lightly sautéed greens If you want more heat offer additional sriracha drizzles or sliced fresh chilies on the side My family loves this with roasted cashews sprinkled on top for crunch

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Cultural Context

Sweet and spicy flavors play a big part in various Asian and North American cuisines This dish is a playful blend of Canadian maple syrup and Southeast Asian chili sauce and coconut rice a meeting of comfort foods from across the globe It is just the sort of fusion dish to represent today’s easygoing kitchen traditions

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, both chicken breasts and thighs work well. Thighs provide a juicier texture and richer flavor.

→ How can I make the dish spicier?

Increase the amount of sriracha or add a pinch of chili flakes to the marinade for extra heat.

→ What type of rice is best for coconut rice?

Jasmine rice is ideal as it absorbs the coconut milk flavor beautifully and stays light and fluffy.

→ Can I prepare the chicken in advance?

The chicken can be marinated ahead and cooked when ready. Leftovers reheat well in a skillet within 3 days.

→ Are there healthier grain alternatives?

Try substituting brown rice or quinoa for added fiber and nutrients while still enjoying the coconut infusion.