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This spicy maple chicken paired with creamy coconut rice is the kind of dish that turns a last-minute scramble into a dinner win. It’s a harmony of flavors where sweet maple syrup meets sriracha heat, and the coconut rice softens everything with its tropical creaminess. Quick enough for a busy weeknight but flavorful enough to impress, this recipe has become my go-to when life gets hectic but I still want something satisfying and special on the table.
I first made this recipe on a hectic Tuesday night with just minutes to spare and a fridge full of random ingredients. Now it’s a regular request from my family, and the sticky-sweet chicken never disappoints.
Ingredients
- Chicken breast or thighs: cut into bite-sized pieces. Make sure your chicken is fresh and preferably organic for the best flavor and texture
- Maple syrup: Provides a natural sweetness that balances the heat
- Sriracha: Adjust the spiciness to your liking and choose a good quality brand for consistent flavor
- Soy sauce: Adds saltiness and umami, opt for low sodium if you want to control salt levels
- Apple cider vinegar: Gives a subtle tang and helps tenderize the chicken
- Minced garlic: Fresh garlic is best for a punch of flavor
- Minced ginger: Adds warmth and a bit of zest, choose firm and smooth pieces
- Olive oil: For cooking, use a good extra-virgin variety for richness
- Jasmine rice: Its floral aroma works beautifully with coconut milk
- Coconut milk: Use full fat for creamy rice or light for a lighter version
- Water: Basics for cooking rice
- Pinch of salt: Enhances flavors in the rice
- Optional garnishes: Fresh cilantro adds brightness
- Lime wedges: for a zesty finish
- Toasted coconut flakes: boost the tropical vibe
- Sliced green onions: bring a fresh crunch
Step-by-Step Instructions
- Make the Coconut Rice:
- Start by rinsing the jasmine rice under cold water until it runs clear. This step removes excess starch to prevent the rice from turning gummy. Combine rinsed rice, coconut milk, water, and a pinch of salt in a saucepan. Bring it to a boil over medium-high heat. Once boiling lower the heat to low and cover tightly. Let the rice simmer gently for about 15 minutes. Do not lift the lid while cooking. After 15 minutes take the pot off the heat and let it sit covered for another 5 minutes. Fluff the rice gently with a fork to separate the grains.
- Marinate the Chicken:
- In a medium bowl whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and minced ginger. Season the chicken pieces with salt and pepper. Add chicken to the marinade and toss well to coat evenly. Let the chicken sit in the marinade for 10 to 15 minutes to soak in the flavors.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Once the oil is hot add the marinated chicken pieces. Spread them out in a single layer to ensure even cooking. Cook for about 4 to 5 minutes per side until the chicken is golden and cooked through. Pour any leftover marinade into the skillet. Let it simmer for a couple of minutes as it thickens and bubbles to coat the chicken in a sticky glaze.
- Assemble the Bowl:
- Spoon a generous portion of the fragrant coconut rice into bowls. Top with the sticky spicy maple chicken. Add your favorite garnishes such as fresh cilantro, a squeeze of lime, toasted coconut flakes, or sliced green onions. This final touch adds fresh brightness and texture.
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This recipe became a lifesaver on many rushed evenings and always brings the family back for seconds. I have a soft spot for the coconut rice because it feels like a little tropical break in the middle of the week and pairs so well with the sticky chicken that it quickly became my comfort food go-to.
Storage Tips
Store the rice and chicken separately in airtight containers to preserve texture especially if you plan to reheat leftovers. Rice can become mushy if stored mixed with the chicken sauce. Reheat the rice gently in the microwave or on the stove adding a splash of water to revive its fluffiness. The chicken reheats well in a skillet or microwave just be careful not to overcook so it stays juicy.
Ingredient Substitutions
Chicken thighs work wonderfully if you prefer a juicier, richer meat though breasts remain lean and quick to cook. Use basmati or plain white rice if jasmine is not available but jasmine’s aroma elevates the coconut flavor best. Swap maple syrup for honey if that’s what you have on hand though the flavor will be slightly different. Use tamari instead of soy sauce for a gluten-free option.
Serving Suggestions
Serve with a side of steamed greens like bok choy or snap peas for added crunch and freshness. A simple cucumber salad with a squeeze of lime complements the sweet and spicy heat beautifully. For a heartier meal add roasted sweet potatoes or grilled pineapple on the side for extra dimension.
Pro Tips
- Make sure to rinse the rice well to avoid a sticky clump of rice nobody enjoys
- Do not skip marinating the chicken even for just 10 minutes it makes all the difference
- Toast coconut flakes quickly in a dry pan for a minute or two to uplift their flavor as a garnish
Commonly Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully due to their natural juiciness and richer flavor, enhancing the dish’s overall taste.
- → Is jasmine rice necessary for the coconut rice?
While jasmine rice is preferred for its fragrance, other long-grain varieties like basmati or even plain white rice can be substituted.
- → How do I prevent the rice from becoming gummy?
Rinse the rice under cold water until clear before cooking; this removes excess starch and helps keep grains fluffy and separate.
- → Can I adjust the heat level in the chicken marinade?
Absolutely, reduce sriracha to lessen heat or add more for extra kick, tailoring the spice to your preference.
- → What’s the best way to reheat leftovers?
Reheat the chicken and rice separately to maintain texture—gently warm chicken in a skillet and steam the rice lightly.
- → What garnishes complement this dish well?
Fresh cilantro, lime wedges, sliced green onions, or toasted coconut flakes add brightness and texture to elevate each bite.