Description
Spicy Maple Chicken & Coconut Rice brings sweet heat to your dinner table, melding rich maple syrup with zesty spices over creamy coconut rice that’ll have your taste buds dancing.
Ingredients
Scale
Main Proteins:
- 1 lb chicken breast or thighs
Main Starches:
- 1 cup jasmine rice
Flavor Enhancers and Supporting Ingredients:
- 3 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 cup coconut milk
- 1 cup water
- Salt
- Pepper
- Pinch of salt
Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Thoroughly rinse your jasmine rice under cold water until the liquid becomes transparent. Mix 1 cup rice with 1 cup coconut milk, 1 cup water, and a pinch of salt in a saucepan.
- Bring the rice mixture to a rolling boil at 212°F, then lower heat to low, cover, and simmer for exactly 15 minutes.
- After 15 minutes, remove rice from heat and let it rest, covered, for 5 minutes. Gently fluff with a fork when ready.
- Whisk 3 tablespoons maple syrup, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon minced garlic, and 1 teaspoon minced ginger in a mixing bowl.
- Season 1 lb chicken with salt and pepper, then coat thoroughly in the prepared marinade. Let sit for 10-15 minutes at room temperature.
- Heat 1 tablespoon olive oil in a skillet over medium heat at 350°F.
- Add marinated chicken and cook 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Pour remaining marinade over chicken and simmer for 2 minutes to create a glossy sauce coating.
- Transfer coconut rice to serving bowls and top with spicy maple chicken.
- Garnish with chopped cilantro, lime wedges, toasted coconut flakes, and sliced green onions.
Notes
- Rinse rice thoroughly to remove excess starch and prevent sticky, clumpy rice that ruins the fluffy texture.
- Use full-fat coconut milk for richer, more luxurious rice that complements the spicy chicken perfectly.
- For a gluten-free version, swap soy sauce with tamari or coconut aminos to maintain the savory depth.
- Marinate chicken at room temperature to help it absorb more flavor and cook more evenly, ensuring a juicier result.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 10 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 75 mg