Spicy Maple Chicken and Coconut Rice
Indulge in the delightful fusion of flavors with Spicy Maple Chicken and Coconut Rice. This quick and easy dish marries the sweetness of maple syrup with a spicy kick from sriracha, all served over creamy coconut-infused jasmine rice. In just under 30 minutes, you can whip up a satisfying meal that’s perfect for busy weeknights or meal prep. This recipe features wholesome ingredients that create a comforting bowl full of taste and warmth, making it a family favorite. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Asian
Ingredients
Scale
- 1 lb chicken breast or thighs
- 3 tbsp maple syrup
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- ½ tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper, to taste
- 1 tbsp olive oil
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
Instructions
- Rinse jasmine rice under cold water until clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then cover and simmer for 15 minutes. Let sit covered for an additional 5 minutes before fluffing.
- In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper; marinate in the mixture for 10–15 minutes.
- Heat olive oil in a skillet over medium heat. Add marinated chicken and cook for 4–5 minutes per side until golden brown and fully cooked.
- Serve chicken over coconut rice and garnish with cilantro, lime wedges, toasted coconut flakes, or green onions.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 470
- Sugar: 10g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg