Spicy Maple Chicken with Coconut Rice
Looking for a dish that combines sweet and spicy flavors with comforting textures? Try this Spicy Maple Chicken with Coconut Rice. This delightful recipe features tender chicken coated in a rich maple-sriracha glaze, served over creamy coconut rice. Perfect for busy weeknights or family gatherings, it’s quick to prepare and offers a burst of flavor that will have everyone asking for seconds. With its vibrant garnishes and versatile options, this dish is not only delicious but also a feast for the eyes!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 lb chicken breast or thighs
- 3 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
- 1 tablespoon olive oil
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
- Toasted coconut flakes (optional)
- Sliced green onions (optional)
Instructions
- Rinse jasmine rice until the water runs clear. Combine with coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown (6–8 minutes).
- In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Pour over cooked chicken and stir-fry for an additional 2–3 minutes until the sauce thickens.
- Serve the spicy chicken over the coconut rice and garnish as desired.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 390
- Sugar: 12g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg