Description
Spicy Maple Chicken and Coconut Rice is a vibrant dish that perfectly balances sweet and spicy flavors, all nestled in a creamy coconut rice base. This recipe is ideal for busy weeknights or meal prep, taking just under 30 minutes to prepare. The combination of tender chicken coated in a sticky maple-sriracha glaze served over fluffy coconut rice makes for a comforting and satisfying meal that’s sure to impress your family or guests. Enjoy this delicious fusion dish any night of the week!
Ingredients
Scale
- 1 lb chicken breast or thighs (cut into bite-sized pieces)
- 3 tbsp maple syrup
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- ½ tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper to taste
- 1 tbsp olive oil
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
- Toasted coconut flakes (optional)
- Sliced green onions (optional)
Instructions
- Rinse jasmine rice until water runs clear. In a saucepan, combine rice, coconut milk, water, and salt; bring to boil. Reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes before fluffing.
- In a mixing 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.
- Heat olive oil in a skillet over medium heat; add marinated chicken and cook for 4–5 minutes per side until golden brown. Pour remaining marinade into the pan and simmer for another 2 minutes.
- Serve the cooked chicken over coconut rice, topped with garnishes like cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 570
- Sugar: 19g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg