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Spicy Maple Chicken with Coconut Rice

Spicy Maple Chicken with Coconut Rice
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Spicy Maple Chicken with Coconut Rice is a delightful fusion dish that balances sweet and spicy flavors, making it perfect for any occasion. This recipe features tender chicken pieces coated in a sticky maple-sriracha glaze, served over creamy coconut rice. It’s not only quick to prepare but also family-friendly, appealing to both kids and adults alike. With vibrant garnishes of fresh cilantro and lime, this meal is as visually stunning as it is delicious. Enjoy this dish on busy weeknights or when hosting guests—it’s sure to impress!

Ingredients

Scale
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 3 tablespoons maple syrup
  • 2 tablespoons sriracha, adjustable
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon olive oil
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • Pinch of salt
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Toasted coconut flakes (for garnish)
  • Sliced green onions (for garnish)

Instructions

  1. Rinse the jasmine rice under cold water until clear. In a saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes. Let sit for an additional 5 minutes before fluffing with a fork.
  2. Meanwhile, heat olive oil in a skillet over medium heat. Season chicken pieces with salt and pepper; cook until golden brown (6–8 minutes).
  3. In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Pour the sauce over the cooked chicken and stir to coat evenly. Cook for another 2–3 minutes until thickened.
  4. Serve the chicken atop the coconut rice and garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions.

Nutrition

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