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Spicy Maple Chicken & Creamy Coconut Rice

A delightful fusion of sweet and spicy, this Spicy Maple Chicken paired with creamy coconut rice is a comforting dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb chicken breast or thighs (cut into bite-sized pieces) Thighs tend to be juicier, but feel free to use breast if you prefer.
  • 3 tbsp maple syrup Use real maple syrup for the best flavor.
  • 2 tbsp sriracha Adjust to taste; add more for extra heat.
  • 1 tbsp soy sauce Opt for low-sodium for a healthier option.
  • 1 tbsp apple cider vinegar
  • ½ tsp garlic (minced) Fresh garlic makes all the difference.
  • 1 tsp ginger (minced) Enhances the dish's warmth and flavor.
  • Salt & pepper to taste
Coconut Rice
  • 1 cup jasmine rice For aroma and fluffy texture.
  • ½ cup coconut milk Full-fat gives creamy richness.
  • 1 cup water
  • pinch salt
Garnishes
  • Fresh cilantro (chopped) For garnish.
  • Lime wedges For a zesty finish.
  • Toasted coconut flakes & sliced green onions For additional garnishes.
Cooking Oil
  • 1 tbsp olive oil Can also use avocado oil.

Method
 

Cook the Coconut Rice
  1. Rinse the jasmine rice under cold water until it runs clear to remove excess starch.
  2. In a saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt.
  3. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
  4. After 15 minutes, remove from heat and let it sit covered for 5 minutes. Fluff gently with a fork.
Marinate the Chicken
  1. In a bowl, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger.
  2. Season chicken pieces with salt and pepper, then toss in the marinade until well coated.
  3. Let the chicken marinate for 10–15 minutes (up to 2 hours in the fridge for deeper flavor).
Cook the Chicken
  1. Heat olive oil in a skillet over medium heat.
  2. Add the marinated chicken, cooking for 4–5 minutes per side until golden brown and cooked through.
  3. Pour the remaining marinade into the pan and let it simmer for about 2 minutes to thicken into a sticky glaze.
Assemble the Bowl
  1. Serve a generous scoop of coconut rice on each plate, topped with glazed chicken.
  2. Garnish with fresh cilantro, sliced green onions, toasted coconut flakes, and a lime wedge.

Notes

For the best texture, have all ingredients prepped and at room temperature. Leftovers keep well for up to 3 days in the fridge.