Spicy Maple Chicken & Coconut Rice Recipe
This Spicy Maple Chicken & Coconut Rice recipe combines tender, seared chicken breasts marinated in a sweet and spicy maple-Sriracha sauce with fragrant jasmine rice cooked in rich coconut milk. Finished with fresh ginger, garlic, and green onions, this Asian-inspired dish balances heat and sweetness perfectly for a satisfying main course.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Chicken Marinade
- 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
Rice
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water (equal parts to coconut milk)
Garnish
- 3 green onions, sliced
- Lime wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together 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 infuse flavors.
- Cook the Rice: Rinse jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot over medium heat, combine the rinsed rice, coconut milk, and equal amount of water. Bring to a boil, then reduce heat to low. Cover and simmer gently for 15-20 minutes until the liquid is absorbed and rice is tender.
- Sear the Chicken: Heat a skillet over medium-high heat with a small amount of oil. Remove chicken breasts from the marinade, reserving the marinade for later. Sear chicken for 6-7 minutes on each side, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Add Sauce: Pour the reserved marinade into the skillet with the chicken. Reduce heat to low and simmer for 5-7 minutes, allowing the sauce to thicken and coat the chicken beautifully.
- Fluff the Rice: Once the rice has absorbed all liquid, remove from heat and fluff gently with a fork to separate the grains, ensuring light and fluffy coconut rice.
- Garnish and Serve: Plate the seared maple-spicy chicken breasts atop the coconut rice. Garnish with sliced green onions and lime wedges for a fresh, zesty finish.
Notes
- Adjust the amount of Sriracha to your preferred spice level.
- Marinating the chicken longer than 30 minutes can enhance the flavors further.
- Use low-sodium soy sauce to control the saltiness of the dish.
- For an even richer rice, substitute water with additional coconut milk.
- Ensure chicken is cooked through by checking with a meat thermometer.
Keywords: spicy maple chicken, coconut rice, seared chicken, Asian chicken recipe, jasmine rice, maple syrup chicken, Sriracha chicken
