Spicy Maple Chicken and Coconut Rice
Indulge in the vibrant flavors of Spicy Maple Chicken and Coconut Rice, a delightful dish that brings together a harmonious blend of sweet, spicy, and creamy notes. This quick and easy recipe is perfect for busy weeknights or meal prep, taking less than 30 minutes from start to finish. The tender chicken marinated in a luscious maple-sriracha sauce pairs beautifully with fragrant coconut rice, making it an impressive yet straightforward option for family dinners or entertaining guests. Top it with fresh cilantro, lime wedges, and toasted coconut flakes for added flair!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Fusion
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 for garnish
- Lime wedges
- Toasted coconut flakes
Instructions
- Rinse jasmine rice under cold water until clear. Combine rice, coconut milk, water, and salt in a saucepan; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Let sit covered for 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 for 10–15 minutes.
- Heat olive oil in a skillet over medium heat. Cook marinated chicken for 4–5 minutes per side until golden brown and fully cooked. Simmer remaining marinade in the pan for an additional 2 minutes.
- Serve chicken over coconut rice with garnishes like cilantro and lime wedges.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 530
- Sugar: 10g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg