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Plate of Spicy Maple Chicken with coconut rice, garnished and ready to serve.

Spicy Maple Chicken Coconut Rice

A delightful dish that brings together sweet and spicy flavors with creamy coconut rice, perfect for weeknight dinners or special occasions.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 lb chicken breast, cut into strips Use boneless and skinless chicken breast for best results.
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 tablespoon sriracha Adjust spiciness to taste.
Coconut Rice
  • 1 can coconut milk Use full-fat coconut milk for creaminess.
  • 1 cup jasmine rice Rinse and drain before cooking.
Garnish
  • to taste Salt
  • to taste Pepper
  • as needed Chopped green onions For garnish.

Method
 

Marinate Chicken
  1. In a bowl, mix maple syrup, soy sauce, and sriracha to create the marinade.
  2. Add the chicken strips, coating them well, and let marinate for at least 30 minutes.
Cook Rice
  1. Rinse and drain the jasmine rice, then cook according to the instructions on the coconut milk can, replacing water with coconut milk.
Cook Chicken
  1. In a skillet, cook the marinated chicken over medium heat until fully cooked and caramelized, about 6-8 minutes.
Serve
  1. Serve the chicken over a bed of coconut rice, and garnish with chopped green onions.

Notes

You can serve this dish with a side of steamed vegetables or a crisp green salad. Make sure to sprinkle some extra chopped green onions on top for added flavor and freshness. Avoid freezing the dish as the texture of the rice may change when thawed.