Spicy Maple Chicken with Coconut Rice Recipe
This Spicy Maple Chicken & Coconut Rice recipe combines tender, juicy chicken breasts marinated in a sweet and spicy maple-Sriracha sauce, seared to perfection and simmered in its flavorful marinade. Paired with creamy coconut jasmine rice, this dish balances spicy, sweet, and savory notes for a comforting yet exciting meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Asian-inspired)
Ingredients
Scale
For the Chicken Marinade and Cooking
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce (adjust to taste)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- Salt and pepper, to taste
- 1–2 tbsp cooking oil for searing (such as vegetable or canola oil)
For the Coconut Rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 cup water (equal parts to coconut milk)
For Garnish
- 3 green onions, sliced
- Lime wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the maple syrup, Sriracha sauce, minced garlic, grated ginger, soy sauce, salt, and pepper. Add the chicken breasts and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse the chicken.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot over medium heat, combine the rinsed rice, full-fat coconut milk, and an equal amount of water. Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
- Sear the Chicken: Heat a skillet over medium-high heat and add cooking oil. Remove the chicken breasts from the marinade, reserving the marinade. Sear the chicken breasts for about 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Add Sauce: Pour the reserved marinade into the skillet with the cooked chicken. Reduce the heat to low and simmer the chicken in the sauce for 5-7 minutes until the sauce thickens slightly and coats the chicken well.
- Fluff the Rice: Once the rice has absorbed all the liquid, remove the pot from heat and fluff the rice gently with a fork to separate the grains and release steam.
- Garnish and Serve: Plate the fluffy coconut rice and top with the spicy maple chicken. Garnish with sliced green onions and serve with lime wedges on the side for an extra fresh brightness.
Notes
- Adjust the amount of Sriracha according to your preferred spice level.
- To save time, marinate the chicken for at least 30 minutes or overnight for deeper flavor.
- Using low-sodium soy sauce helps control salt content but adjust seasoning as needed.
- Full-fat coconut milk adds creaminess, but you can use light coconut milk for a lower-fat option.
- Serve with steamed or sautéed vegetables for a balanced meal.
Keywords: spicy maple chicken, coconut rice, jasmine rice, Sriracha chicken, maple syrup chicken, coconut milk rice, easy dinner, weeknight meal