Spicy Maple Chicken Coconut Rice (Print)
Sweet, spicy chicken meets creamy coconut rice for an easy, satisfying meal packed with bold flavors.
# Ingredients:
→ Spicy Maple Chicken
01 -
450 g chicken breast or thighs, cut into bite-sized pieces
02 -
45 ml pure maple syrup
03 -
30 ml sriracha sauce (adjust to taste)
04 -
15 ml soy sauce
05 -
15 ml apple cider vinegar
06 -
5 g garlic, minced
07 -
5 g fresh ginger, minced
08 -
Salt and black pepper, to taste
09 -
15 ml olive oil
→ Coconut Rice
10 -
190 g jasmine rice
11 -
240 ml coconut milk
12 -
240 ml water
13 -
Pinch of salt
→ Optional Garnishes
14 -
Fresh cilantro, chopped
15 -
Lime wedges
16 -
Toasted coconut flakes
17 -
Sliced green onions
# Steps:
01 -
Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium heat, then reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and rest for 5 minutes before fluffing with a fork.
02 -
In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger. Season chicken pieces with salt and pepper, then add to the marinade. Toss to coat thoroughly and let sit for 10–15 minutes.
03 -
Heat olive oil in a large skillet over medium heat. Add marinated chicken, arranging in a single layer. Sauté for 4–5 minutes per side until golden brown and fully cooked. Pour in any remaining marinade and simmer for 2 minutes to glaze the chicken with the sauce.
04 -
Serve spicy maple chicken atop a bed of creamy coconut rice. Garnish with chopped cilantro, lime wedges, toasted coconut flakes, and sliced green onions as desired.
# Notes:
01 -
Add chili flakes to the marinade for an extra kick of heat.
02 -
Substitute brown rice or quinoa for a whole grain option.
03 -
Store leftover chicken in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet.