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Spicy Maple Chicken and Coconut Rice

Spicy Maple Chicken and Coconut Rice: Easy Tropical Delight

Experience the incredible flavors of Spicy Maple Chicken and Coconut Rice in this delightful and easy recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast or Thighs Thighs yield more juiciness.
  • 1/4 cup Maple Syrup Adjust for taste.
  • 2 tablespoons Sriracha Adjust based on your spice preference.
  • 2 tablespoons Soy Sauce Tamari can be used as a gluten-free substitute.
  • 1 tablespoon Apple Cider Vinegar Rice vinegar can be an alternative.
  • 2 cloves Garlic (minced) Fresh is best, but powdered works in a pinch.
  • 1 tablespoon Ginger (minced) Fresh is best, but powdered works in a pinch.
  • 2 tablespoons Olive Oil Canola or vegetable oil are good substitutes.
For the Coconut Rice
  • 1 cup Jasmine Rice The aromatic base of the bowl.
  • 1 cup Coconut Milk Light coconut milk is a lower-fat option.
  • 1 cup Water Used to cook the rice.
  • 1 teaspoon Salt Essential for enhancing flavors.
Optional Garnishes
  • Cilantro Adds freshness and color.
  • Lime Wedges Offers a refreshing zing.
  • Toasted Coconut Flakes Great for visual appeal.
  • Sliced Green Onions Adds both color and mild onion flavor.

Equipment

  • saucepan
  • large skillet
  • medium bowl

Method
 

Step-by-Step Instructions
  1. Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then simmer for 15 minutes. Let sit for 5 minutes before fluffing.
  2. In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, then toss in the marinade. Let marinate for 10-15 minutes.
  3. Heat olive oil in a skillet over medium heat. Cook the marinated chicken for about 4-5 minutes per side until golden brown and cooked through. Pour in the marinade and simmer for 2 minutes for a sticky glaze.
  4. Serve coconut rice topped with the chicken and glaze. Garnish with cilantro, lime wedges, toasted coconut, or green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 48gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Rinse jasmine rice until clear for best texture. Store chicken and rice separately for meal prep.

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