Spicy Maple Chicken & Coconut Rice
A bold and flavorful dinner featuring sweet-spicy chicken paired with creamy coconut jasmine rice — quick, comforting, and totally craveable.
Equipment
- 1 Skillet Large
- 1 Saucepan For cooking rice
- 1 Mixing bowl For mixing sauce
Ingredients
Main Ingredients
- 3 tablespoons maple syrup
- 2 tablespoons sriracha or to taste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup jasmine rice rinsed
- 1 cup coconut milk
- 1 cup water
- salt and pepper to taste
- 1 tablespoon olive oil
- chicken thighs or breast boneless, skinless, cut into pieces
- fresh cilantro chopped, for garnish
- toasted coconut flakes for garnish
- green onions sliced, for garnish
- lime wedges for serving
Instructions
Instructions
- Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger in a small bowl. Add salt and pepper to taste.
- Heat olive oil in a skillet over medium heat. Add chicken and brown on all sides, about 6–8 minutes.
- Pour sauce over browned chicken, stir well, and cook for another 2–3 minutes until well-coated.
- In another pot, combine rinsed jasmine rice, coconut milk, water, and a pinch of salt.
- Bring rice mixture to a boil, reduce heat to low, cover and simmer for 15–18 minutes until rice is fluffy.
- Remove rice from heat, keep covered for 5 minutes, then fluff with a fork.
- Plate rice, top with spicy maple chicken, and garnish with cilantro, coconut flakes, green onions, and lime wedges.
Notes
Make sauce and rinse rice ahead of time for quicker prep. Store leftovers in airtight containers and reheat separately for best texture.