Spicy Maple Chicken and Coconut Rice Recipe
A flavorful and vibrant dish featuring tender spicy maple-glazed chicken served over fragrant coconut jasmine rice, garnished with fresh herbs and lime wedges for a perfect balance of heat, sweetness, and tropical creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-frying and simmering
- Cuisine: Fusion (American-Asian inspired)
- Diet: Halal
Ingredients
Scale
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
- Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer gently for 15 minutes until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork to separate the grains.
- Marinate the Chicken: In a medium bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger until well combined. Season the cut chicken pieces with salt and pepper, then toss them in the marinade to coat evenly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken pieces in a single layer, cooking for about 4 to 5 minutes per side or until they turn golden brown and are fully cooked through. Pour the remaining marinade into the pan and simmer for 2 more minutes until it thickens and forms a sticky, flavorful glaze coating the chicken.
- Assemble the Bowl: Spoon the coconut rice into serving bowls and top with the spicy maple chicken. Garnish with your choice of fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions to add freshness, brightness, and texture to the dish. Serve immediately for best flavor.
Notes
- Adjust the amount of sriracha to control the spice level according to your preference.
- For a gluten-free option, use tamari instead of regular soy sauce.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Leftover coconut rice can be refrigerated and reheated with a splash of water or coconut milk to retain moisture.
- Optional garnishes add freshness and extra layers of flavor; feel free to customize.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup chicken and 1/2 cup rice)
- Calories: 480 kcal
- Sugar: 14 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 85 mg
Keywords: spicy maple chicken, coconut rice, asian fusion, quick dinner, chicken recipe, maple syrup chicken, coconut jasmine rice, spicy chicken bowl
