Spicy Maple Chicken with Coconut Rice
Experience the delightful fusion of flavors with this Spicy Maple Chicken with Coconut Rice. This comforting dish features tender chicken pieces glazed in a sweet and spicy maple-sriracha sauce, served over creamy coconut jasmine rice. Perfect for busy weeknights or when entertaining friends, this recipe is not just a meal; it’s an experience that everyone will love. With its balance of sweetness and heat, accompanied by vibrant garnishes, you’ll impress your loved ones while enjoying the warm, inviting flavors of home-cooked goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 1 lb chicken breast or thighs
- 3 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper, to taste
Instructions
- Rinse jasmine rice under cold water until it runs clear. Combine with coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Let sit covered for another 5 minutes before fluffing.
- In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper. Sauté until golden brown and cooked through, about 6–8 minutes.
- In a bowl, whisk together maple syrup, sriracha, soy sauce, garlic, and ginger. Add to the skillet with the chicken and stir to coat evenly. Cook for an additional 2–3 minutes until the sauce thickens.
- Serve the spicy maple chicken over coconut rice and garnish with cilantro, lime wedges, toasted coconut flakes, and green onions.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 12g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg