Description
This Spicy Maple Chicken & Coconut Rice recipe offers a delightful balance of sweet, spicy, and savory flavors. Tender chicken pieces are marinated in a zesty maple syrup and sriracha sauce, then pan-cooked to perfection. Served over fragrant coconut-infused jasmine rice, this dish is an easy, flavorful weeknight meal that combines comforting textures with fresh garnishes for an elevated taste experience.
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
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper to taste
- 1 tbsp olive oil
Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
Optional Garnishes
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Prepare Coconut Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing gently with a fork.
- Marinate Chicken: In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger to create the marinade. Season the chicken pieces with salt and pepper, then toss them in the marinade ensuring each piece is well coated. Let the chicken marinate for 10 to 15 minutes to absorb the flavors.
- Cook Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken pieces, cooking for about 4 to 5 minutes on each side until they turn golden brown and are cooked through. Pour any remaining marinade into the skillet and let it simmer for an additional 2 minutes to create a flavorful sauce that coats the chicken.
- Assemble Bowls: Spoon the fluffy coconut rice onto serving bowls. Top with the spicy maple chicken and drizzle any sauce from the pan over the top. Garnish with fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions if desired to add freshness and texture.
Notes
- Adjust sriracha amount to control the spice level according to your preference.
- For a richer coconut flavor, use full-fat coconut milk.
- Use bone-in chicken thighs for more moist and flavorful meat, but adjust cooking time accordingly.
- Make sure to rinse the jasmine rice well to prevent it from becoming sticky.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
