Spicy Maple Chicken with Coconut Rice
If you’re searching for a dish that perfectly marries sweet and spicy flavors, look no further than Spicy Maple Chicken with Coconut Rice. This delightful recipe features tender chicken pieces coated in a savory maple-sriracha glaze, paired with creamy coconut jasmine rice. The balance of sweetness from the maple syrup and the heat from the sriracha creates an exciting flavor explosion that’s sure to please at any dinner table. Quick to prepare and ideal for weeknight meals or entertaining guests, this dish combines convenience with culinary flair. Serve it up with fresh garnishes like cilantro and lime for an added burst of freshness!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Fusion
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 garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
- Toasted coconut flakes (optional)
- Sliced green onions (optional)
Instructions
- Rinse jasmine rice until water runs clear. Combine with coconut milk, water, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper; sauté until golden brown (6–8 minutes).
- In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Add to skillet; cook until sauce thickens (2–3 minutes).
- Serve chicken over coconut rice with garnishes like cilantro and lime.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 550
- Sugar: 18g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg