Spicy Maple Chicken and Coconut Rice
A warm, comforting dish that balances sweet and spicy flavors with creamy coconut rice, perfect for cozy evenings.
Ingredients
Chicken Marinade
- 1 lb chicken breast or thighs, cut into bite-sized pieces Use halal-certified chicken if important; opt for skin-on thighs for juiciness.
- 3 tbsp maple syrup Reduce to 2 tbsp for less sweetness.
- 2 tbsp sriracha Adjust to taste.
- 1 tbsp soy sauce Use tamari for gluten-free.
- 1 tbsp apple cider vinegar Add extra for tanginess.
- ½ tsp garlic, minced
- 1 tsp ginger, minced
- to taste Salt & pepper
Cooking Ingredients
- 1 tbsp olive oil
- 1 cup jasmine rice Can substitute with long-grain white rice or basmati.
- ½ cup coconut milk Use more for richer flavor.
- 1 cup water
- pinch salt
Garnishes
- 1 cup fresh cilantro, chopped
- 1 lime wedges
- to taste toasted coconut flakes Toast in a dry skillet.
- to taste sliced green onions
Instructions
Cook the Coconut Rice
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine rinsed rice, coconut milk, water, and a pinch of salt. Stir gently.
- Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for about 15 minutes.
- Turn off the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
Marinate the Chicken
- In a medium bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger.
- Season chicken pieces with salt and pepper. Add to the bowl and toss to coat evenly.
- Let the chicken sit for 10–15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Cook the Chicken
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add marinated chicken in a single layer and cook for 4–5 minutes per side until golden and fully cooked.
- Pour any remaining marinade into the pan, simmer for 1–2 minutes to reduce and create a sticky glaze.
Assemble the Bowl
- Spoon a portion of coconut rice into bowls.
- Top with glazed spicy maple chicken.
- Garnish with cilantro, green onions, toasted coconut flakes, and lime wedges.
Notes
Store cooked chicken and rice separately in airtight containers for up to 3–4 days; freeze chicken for up to 2 months. Reheat gently for best texture.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 2gSugar: 10g
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