Description
This Spicy Maple Chicken and Coconut Rice is the perfect balance of sweet, spicy, and creamy. Ready in under 30 minutes, it’s an easy dinner bursting with flavor and perfect for busy weeknights or meal prep.
Ingredients
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
- ½ tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper to taste
- 1 tbsp olive oil
Coconut Rice:
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
1. Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes before fluffing with a fork.
2. In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, toss with marinade, and let sit for 10–15 minutes.
3. Heat olive oil in a skillet over medium heat. Add marinated chicken and cook 4–5 minutes per side or until golden and fully cooked. Add remaining marinade to the pan and simmer for 2 minutes to create a sticky glaze.
4. Serve chicken over coconut rice and top with desired garnishes like avocado, lime, or cilantro.
Notes
Use chicken thighs for extra juiciness.
Start with 1 tbsp sriracha if you prefer mild heat.
Great for meal prep—store chicken and rice separately for best texture.
Add sliced avocado, grilled pineapple, or sautéed vegetables for a complete bowl.
Double the marinade for extra sauce to drizzle on top.