Name: Spicy Maple Chicken & Coconut Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken breast or thighs, chopped; 3 tbsp maple syrup; 2 tbsp sriracha; 1 tbsp soy sauce; 1 tbsp apple cider vinegar; 1 tsp garlic, minced; 1 tsp ginger, minced; Salt & pepper, to taste; 1 tbsp olive oil; 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; Pinch of salt; Chopped cilantro; Lime wedges; Toasted coconut flakes; Sliced green onions

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Let’s talk bold flavor in a hurry: Spicy Maple Chicken & Coconut Rice is what weeknight dinner dreams are made of. Imagine juicy bites of chicken glazed with a perfectly balanced maple-sriracha sauce, all piled onto a creamy bed of coconut rice. In just over half an hour, you get a meal that’s sweet, spicy, utterly comforting, and vibrant with fresh garnishes. This recipe comes together so quickly you’ll wonder why you ever settled for bland chicken and plain rice, and it’s naturally gluten free, too!

Spicy Maple Chicken & Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

Spicy Maple Chicken & Coconut Rice may look fancy, but it’s all about simple, purposeful ingredients. Each one plays a vital role: from creamy coconut milk to sticky-sweet maple syrup and a kicky bit of sriracha, every element brings something delicious to the table.

Chicken breast or thighs: Boneless, skinless pieces soak up the sweet-spicy marinade beautifully and stay juicy.
Maple syrup: The star sweetener—use real maple for the richest, most complex flavor.
Sriracha: Adds just the right level of heat to balance all that luscious sweetness.
Soy sauce: A shot of salty umami to round out the marinade (tamari for gluten-free needs!).
Apple cider vinegar: Lends brightness and keeps the sauce from tasting flat.
Garlic: Minced fresh for a savory, aromatic punch in every bite.
Ginger: Adds gentle warmth and a bit of peppery zing—fresh is best.
Salt & pepper: Essential for bringing everything together; season both the meat and the sauce right.
Olive oil: For sautéing the chicken until golden and delicious.
Jasmine rice: The perfect fluffy, fragrant base for soaking up that gorgeous sauce.
Coconut milk: Makes the rice exceptionally creamy with just a hint of tropical flavor.
Water: Helps achieve that ideal tender rice texture.
Cilantro (optional): Chopped fresh for a pop of color and herby freshness.
Lime wedges (optional): A squeeze before serving brightens up everything on the plate.
Toasted coconut flakes (optional): For a little crunch and a nutty finish.
Sliced green onions (optional): Adds color and a sharp, clean flavor to the final dish.

How to Make

Step 1: Start the Coconut Rice

First things first: rinse your jasmine rice until the water runs clear. This removes excess starch, so you get fluffy grains instead of mush. Combine the washed rice with coconut milk, water, and a dash of salt in a medium saucepan. Bring it all to a gentle boil over medium heat, then cover and lower the heat to a soft simmer. Cook for 15 minutes, and let it sit (lid on!) for 5 more minutes to finish steaming.

Step 2: Mix Up the Spicy Maple Marinade

While the rice is working its magic, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and ginger in a large bowl. This tangy, spicy, sweet marinade is what takes the chicken from basic to absolutely irresistible. Take a moment here to adjust the sriracha if you know your heat tolerance—there’s no shame in keeping it mild (or going wild!).

Step 3: Marinate the Chicken

Chop your chicken into bite-sized pieces and season with a little salt and pepper. Toss it in the marinade, making sure every piece is coated. If you have even just 10 minutes to spare while the rice cooks, let those flavors soak in—more marinating time means more flavor, but even a brief soak is worthwhile.

Step 4: Sauté the Chicken

Drizzle olive oil into a large skillet and heat over medium. Working in batches if needed to avoid crowding, lay the chicken pieces in a single layer. Sear for 4 to 5 minutes per side, turning once to get a lovely golden crust and ensure juicy insides. Pour in any leftover marinade and let it bubble away for 2 more minutes, thickening slightly and glazing the chicken beautifully.

Step 5: Serve and Enjoy

Scoop a generous mound of coconut rice onto each plate, then top it with glossy hot chicken. Don’t forget extra sauce from the pan! Pile on those optional garnishes—cilantro, lime, toasted coconut, and scallions—and dive in while everything is piping hot.

How to Serve

Garnishes

The finishing touches make the meal shine. Sprinkle chopped cilantro for a blast of green, and add sliced green onions for a light crunch. Toasted coconut flakes offer a subtle nutty flavor and delightful texture. A squeeze of fresh lime pulls together all those punchy Asian-inspired flavors in Spicy Maple Chicken & Coconut Rice.

Side Dishes

Turn this dish into a real feast by pairing it with quickly sautéed snow peas, steamed broccoli, or a simple cucumber salad. These light sides complement the rich coconut rice and sticky chicken, making everything feel more balanced and colorful.

Creative Ways to Present

Bring a touch of restaurant flair by serving Spicy Maple Chicken & Coconut Rice in shallow bowls, with the sauce spooned around the edges. Or, try scooping the rice into a small ramekin, then inverting it onto the plate for an elegant shape. If you’re feeding a crowd, serve everything family style and let everyone build their own bowls with plenty of garnishes on the side.

Make Ahead and Storage

Storing Leftovers

Leftover Spicy Maple Chicken & Coconut Rice is a blessing for lunches or easy dinners! Let everything cool completely before transferring to airtight containers. The chicken and rice can be stored together or separately in the refrigerator and will keep well for up to three days.

Freezing

Chicken and sauce freeze beautifully. Spoon into freezer-safe containers, with rice in a separate bag or container. Lay everything flat in your freezer for quick thawing later. It will stay fresh and tasty for about two months, making this an outstanding meal-prep option.

Reheating

For best results, reheat gently on the stovetop or in the microwave. Splash a tablespoon of water or coconut milk onto the rice if it’s looking dry before warming. The chicken can go straight into a pan or microwave-safe dish; cover and heat until piping hot all the way through. Add fresh garnishes to bring everything back to life!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Thighs are extra juicy and flavorful, and they soak up the spicy maple glaze just as beautifully. The cooking process is the same—just chop into bite-sized pieces, marinate, and cook until golden and cooked through.

How spicy is this dish?

Spicy Maple Chicken & Coconut Rice has a gentle kick, but it’s easy to dial the heat up or down by adjusting how much sriracha you use. Start with less if you’re sensitive, or add an extra squirt if you crave extra spice!

Can I use a different grain instead of jasmine rice?

Definitely—try basmati, brown rice, or even quinoa if you want a different spin. Just follow the same coconut milk-to-water ratio and adjust cooking time as needed for the grain you choose.

Is there a vegetarian version of this recipe?

Yes! Swap the chicken for tofu or quick-cooking shrimp, using the same marinade and cooking steps. It’s just as mouthwatering and still captures everything you love about Spicy Maple Chicken & Coconut Rice.

What makes this gluten free?

As long as you use gluten-free soy sauce (or tamari), every component of Spicy Maple Chicken & Coconut Rice is naturally gluten free. Always double-check your labels if you have dietary sensitivities.

Final Thoughts

If you’re craving a weeknight dinner you’ll actually look forward to, Spicy Maple Chicken & Coconut Rice is calling your name! It’s speedy, flavorful, totally comforting, and so easy to customize. Give it a try and let this dynamic duo become your new go-to meal.