Spicy Maple Chicken Coconut Rice

This spicy maple chicken served over coconut rice has become my go-to dinner when I want to impress without spending hours in the kitchen. The sweet and spicy glaze caramelizes perfectly on the chicken while the coconut rice provides a cooling, creamy base that balances every bite.

I first created this recipe during a busy weeknight when I needed something quick but was craving complex flavors. My family immediately requested it be added to our regular rotation, and now it appears on our table at least twice a month.

Ingredients

• Chicken breast or thighs cut into bite sized pieces: Select boneless skinless for quickest cooking time
• Maple syrup: Use pure maple syrup for the best flavor not pancake syrup
• Sriracha: Provides the perfect balance of heat and subtle garlic flavor
• Soy sauce: Adds umami depth and saltiness to balance the sweet maple
• Apple cider vinegar: Brightens the dish with acidity that cuts through richness
• Fresh garlic and ginger: Always use fresh for the most vibrant flavor
• Jasmine rice: The floral notes complement the coconut perfectly
• Coconut milk: Full fat provides the creamiest texture and richest flavor
• Fresh garnishes: Cilantro lime and green onions add brightness and color

Step-by-Step Instructions

Prepare the coconut rice:

Rinse jasmine rice under cold water until it runs clear. This removes excess starch and prevents gumminess. Combine with coconut milk water and salt in a saucepan. Bring to a boil then reduce to a gentle simmer covered for exactly 15 minutes. The key is to resist lifting the lid during cooking. Let stand 5 minutes before fluffing with a fork.

Create the marinade:

Whisk together maple syrup sriracha soy sauce apple cider vinegar minced garlic and ginger until completely combined. The marinade should have a beautiful amber color with visible specks of garlic and ginger. Season your chicken pieces with salt and pepper then toss them in this glorious mixture making sure each piece is fully coated. Allow to marinate for at least 10 minutes but no more than 30 as the vinegar can start to break down the protein.

Cook the chicken:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Add the marinated chicken pieces in a single layer being careful not to overcrowd the pan. This ensures proper caramelization rather than steaming. Cook for 4 to 5 minutes per side until the edges become deeply caramelized and the chicken is cooked through to 165°F. Pour any remaining marinade over the chicken and let it reduce to a sticky glaze about 2 minutes.

Assemble and serve:

Mound the fluffy coconut rice in serving bowls creating a bed for the glazed chicken. Arrange the chicken pieces over the rice spooning any extra glaze from the pan. Add your fresh garnishes just before serving so they maintain their vibrant color and texture.

Save This

The combination of pure maple syrup and sriracha might sound unusual but it creates magic in this dish. My grandmother always said sweet and spicy flavors belong together and this recipe proves her right. I still remember the first time I made this for my partner who claimed to dislike spicy food. Three helpings later I knew I had a winner.

Make It Your Own

This recipe welcomes customization based on your heat preference. For those who enjoy a mild experience reduce the sriracha to 1 tablespoon. Heat seekers can add a teaspoon of gochujang or sambal oelek along with the sriracha for complex spiciness with depth. The beauty of this marinade is how forgiving it is while maintaining its character.

Perfect Pairings

While this dish stands beautifully on its own adding a simple side of steamed broccoli or a cucumber salad creates a complete meal. The cooling crunch of vegetables provides textural contrast to the tender chicken and soft rice. For special occasions I serve this with a side of mango salad dressed with lime juice and a touch of fish sauce the tropical fruit echoes the coconut while adding another layer of sweetness.

Storage and Reheating

Store leftovers in airtight containers in the refrigerator for up to three days. I recommend keeping the chicken and rice separate for best results when reheating. To revive the chicken heat in a skillet with a splash of water to create steam and prevent drying out. Microwave the coconut rice with a damp paper towel on top to restore its creamy texture. This dish does not freeze well as the texture of the rice changes significantly.

Common Queries

→ How do I adjust the spice level?

Reduce or increase the amount of sriracha in the marinade to suit your heat preference. For extra spice, add chili flakes.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs provide more flavor and remain juicy when cooked, making them a great alternative to breasts.

→ Is it possible to make this dish dairy-free?

This meal is naturally dairy-free, as coconut milk is used in the rice instead of dairy products.

→ How should leftovers be stored?

Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave until warm.

→ What garnishes work best?

Fresh cilantro, lime wedges, toasted coconut flakes, and green onions add color and flavor. Adjust to your taste.

→ Can I substitute the rice for another grain?

Yes, brown rice or quinoa can be used if you prefer a different base or want a whole grain option.