Spicy Maple Chicken Coconut Rice (Print-Friendly Version)
Sweet, spicy maple-coated chicken paired with creamy coconut jasmine rice. Quick, bold, and delicious dinner combo.
# Ingredients You’ll Need:
→ Spicy Maple Chicken
01 -
1 lb chicken breast or thighs, cut into bite-sized pieces
02 -
3 tbsp maple syrup
03 -
2 tbsp sriracha
04 -
1 tbsp soy sauce
05 -
1 tbsp apple cider vinegar
06 -
½ tsp garlic, minced
07 -
1 tsp ginger, minced
08 -
Salt and pepper to taste
09 -
1 tbsp olive oil
→ Coconut Rice
10 -
1 cup jasmine rice
11 -
½ cup coconut milk
12 -
1 cup water
13 -
Pinch of salt
→ Optional Garnishes
14 -
Fresh cilantro, chopped
15 -
Lime wedges
16 -
Toasted coconut flakes
17 -
Sliced green onions
# How to Make It:
01 -
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.
02 -
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.
03 -
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.
04 -
Serve chicken over coconut rice and top with desired garnishes like avocado, lime, or cilantro.
# Extra Suggestions:
01 -
Use chicken thighs for extra juiciness.
02 -
Start with 1 tbsp sriracha if you prefer mild heat.
03 -
Great for meal prep—store chicken and rice separately for best texture.