Name: Spicy Maple Chicken & Coconut Rice Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian
Ingredients: 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 cup jasmine rice; 1 can (13.5 oz) full-fat coconut milk; 1 cup water (equal parts to coconut milk); 3 green onions, sliced; Lime wedges (optional)

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Introduction

This Spicy Maple Chicken paired with creamy Coconut Rice offers a perfect balance of sweet heat and rich tropical flavors. It’s an easy yet impressive dish that brings bold Asian-inspired tastes to your dinner table.

A white bowl filled with a layer of white rice at the bottom, topped with grilled chicken pieces covered in a bright orange sauce, and drizzled with a dark brown sauce. On one side, there are thin slices of green avocado sprinkled with black sesame seeds, with a sprinkle of green herbs on top. Next to the avocado is a mix of shredded purple cabbage and thin orange carrot strips, adding color and texture. The dish is vibrant and colorful, with the different layers clearly visible and arranged neatly. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1/4 cup pure maple syrup
2 tbsp Sriracha sauce (adjust to taste)
1 can (13.5 oz) full-fat coconut milk
1 cup jasmine rice
1 tbsp fresh ginger, grated
4 garlic cloves, minced
3 green onions, sliced (for garnish)
2 tbsp low-sodium soy sauce
Salt and pepper, to taste

Instructions

Step 1: In a bowl, combine maple syrup, Sriracha sauce, minced garlic, grated ginger, soy sauce, salt, and pepper. Add the chicken breasts and coat thoroughly. Marinate for at least 30 minutes.
Step 2: Rinse the jasmine rice under cold water until the water runs clear. In a pot over medium heat, combine the rinsed rice with coconut milk and an equal amount of water. Bring to a boil, then reduce heat to low.
Step 3: While the rice cooks, heat oil in a skillet over medium-high heat. Sear the chicken breasts for 6 to 7 minutes per side until golden brown and cooked through.
Step 4: Pour the reserved marinade into the skillet with the chicken. Simmer on low heat for 5 to 7 minutes, allowing the sauce to thicken.
Step 5: When the rice has absorbed the liquid (about 15-20 minutes), fluff it gently with a fork.
Step 6: Serve the chicken on a bed of fluffy coconut rice. Garnish with sliced green onions and lime wedges if desired.

Tips & Variations

Adjust the Sriracha amount depending on your spice preference to keep the heat balanced with the sweetness of the maple syrup.
Use basmati rice instead of jasmine for a different texture, but adjust the cooking time accordingly.
Add chopped fresh cilantro or a squeeze of lime juice for a bright finish.
For a vegetarian version, try tofu marinated in the same sauce and serve over the coconut rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. You can add a splash of water or coconut milk when reheating rice to keep it moist.

How to Serve

A white bowl filled with a base layer of fluffy white rice, topped with a grilled piece of chicken covered in a bright orange sauce and drizzled with a yellow mustard-like sauce. To the left side, there is a sliced avocado with a sprinkle of seasoning, and behind it, shredded purple cabbage adding a pop of color. Near the center, there are small chunks of fresh tomato and green herbs scattered on top. The entire dish looks colorful, fresh, and well-arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to 24 hours ahead for enhanced flavor. Cook the rice and chicken fresh for the best texture.

What can I substitute for coconut milk?

If you don’t have coconut milk, you can use regular milk or a plant-based milk, but the rice won’t have the same rich, creamy flavor. Adding a little coconut extract can help mimic the taste.