Spicy Maple Chicken Coconut Rice

This spicy maple chicken and coconut rice has become my weeknight dinner savior, combining sweet maple syrup, spicy sriracha, and creamy coconut rice for a meal that feels indulgent but comes together in just 30 minutes.

I first created this recipe when I needed something quick but impressive for unexpected dinner guests. They were so impressed they asked for the recipe before leaving, and now it's in regular rotation at their house too.

Ingredients

• Chicken breast or thighs: cut into bite sized pieces. Thighs offer more moisture and flavor but breasts work perfectly for a leaner option
• Maple syrup: the real stuff provides a complex sweetness that balances the heat
• Sriracha: adds the perfect amount of heat look for one without too many additives
• Soy sauce: provides the umami depth that makes this dish crave worthy
• Apple cider vinegar: adds brightness and helps tenderize the chicken
• Fresh garlic and ginger: create an aromatic base that elevates the entire dish
• Jasmine rice: its floral notes pair beautifully with coconut milk
• Coconut milk: use full fat for the creamiest richest rice
• Fresh garnishes: like cilantro and lime wedges add brightness and visual appeal

Step-by-Step Instructions

Prepare the coconut rice:

Rinse jasmine rice thoroughly until water runs clear this removes excess starch for fluffier results. Combine with coconut milk, water, and salt in a saucepan, bringing to a gentle boil. Reduce heat immediately to lowest setting, cover tightly, and allow to cook undisturbed for exactly 15 minutes. Remove from heat but keep covered for 5 additional minutes this resting period is crucial for perfect texture.

Create the marinade:

Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic and ginger until completely blended. The marinade should have a glossy appearance and balanced color. Even a quick 10 minute marinade infuses significant flavor, but up to 30 minutes will develop deeper taste if you have time.

Season and marinate chicken:

Pat chicken pieces dry with paper towels for better browning. Season lightly with salt and pepper, remembering the soy sauce adds saltiness. Toss thoroughly in the marinade, ensuring each piece is evenly coated. Let sit at room temperature for at least 10 minutes for the flavors to penetrate.

Cook the chicken to perfection:

Heat olive oil in a large skillet until shimmering but not smoking. Add chicken pieces without overcrowding, working in batches if necessary. Allow to cook undisturbed for 4 minutes before flipping to develop caramelization. Pour remaining marinade over chicken and simmer for 2 minutes until sauce thickens into a glossy, sticky glaze that coats each piece.

Assemble your bowls:

Place a generous portion of the coconut rice as your base. Top with the glazed chicken pieces and drizzle any remaining pan sauce over the top. Finish with fresh garnishes like chopped cilantro, lime wedges, toasted coconut flakes or sliced green onions for color, texture and brightness.

My absolute favorite part of this recipe is the way the maple glaze caramelizes on the edges of the chicken, creating these irresistible sticky, sweet and spicy bits. My husband always picks through the pan looking for these extra glazed pieces first, which makes me smile every time.

Heat Level Customization

This recipe allows for complete control over the spice level. For a family friendly version, start with just 1 tablespoon of sriracha in the marinade and offer additional hot sauce at the table for those who want more heat. For spice lovers, increase to 3 tablespoons and add a pinch of red pepper flakes. The coconut rice provides the perfect cooling complement to balance even the spiciest version.

Make Ahead Tips

For quick weeknight dinners, prepare the marinade up to 3 days in advance and store in the refrigerator. You can also cut the chicken and store separately. Combine the two up to 24 hours before cooking for maximum flavor infusion. The coconut rice can be made up to 2 days ahead and gently reheated with a splash of water or coconut milk to restore moisture.

Serving Suggestions

Turn this into a complete meal by adding a simple side of steamed broccoli or a crisp cucumber salad dressed with rice vinegar. For a dinner party presentation, serve family style on a large platter surrounded by lime wedges, fresh herbs, and extra sauce on the side. This dish pairs wonderfully with a cold lager beer or a slightly sweet Riesling to complement the sweet and spicy flavors.

Common Questions About This Recipe

→ How spicy is the maple chicken?

The spiciness can be easily adjusted by adding more or less sriracha to the marinade. Start with a tablespoon for mild heat and add more if you prefer extra spice.

→ Can I use chicken thighs instead of breast?

Yes, chicken thighs provide extra juiciness and work beautifully in this dish. Choose your preferred cut based on texture and flavor preference.

→ How do I achieve creamy coconut rice?

Simmer jasmine rice with coconut milk and water, then let it rest covered before fluffing. This method ensures a soft, creamy result every time.

→ Is this meal suitable for meal prep?

Absolutely. Prepare in advance and store chicken and rice in separate containers to keep textures optimal. Reheat before serving.

→ What garnishes pair well with this dish?

Fresh cilantro, lime wedges, toasted coconut flakes, and sliced green onions all add brightness, crunch, and color to your bowl.

→ Can I substitute maple syrup?

If needed, honey can be used in a pinch, though the flavor will differ slightly. Maple syrup provides a unique sweetness to the dish.