Spicy Maple Chicken with Coconut Rice
Discover a delightful culinary experience with Spicy Maple Chicken and Coconut Rice. This recipe masterfully balances sweet and spicy flavors, featuring tender chicken pieces glazed in a sticky maple-sriracha sauce served atop creamy coconut jasmine rice. Perfect for busy weeknights or family gatherings, this dish is not only quick to prepare but also a crowd-pleaser that will have everyone coming back for seconds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons maple syrup
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- Pinch of salt
Instructions
- Rinse the jasmine rice under cold water. In a saucepan, combine the rice with coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer covered for about 15 minutes. Fluff with a fork after letting it rest off heat for 5 minutes.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through (6–8 minutes).
- Whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger in a small bowl. Pour over the cooked chicken and stir well to coat. Cook an additional 2–3 minutes until the sauce thickens.
- Serve the spicy maple chicken over coconut rice and garnish as desired.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 520
- Sugar: 11g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg