Name: Spicy Maple Chicken & Coconut Rice Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 1 lb chicken breast or thighs, cut into bite-sized pieces; 3 tbsp maple syrup; 2 tbsp sriracha (adjust to taste); 1 tbsp soy sauce; 1 tbsp apple cider vinegar; 1 tsp garlic, minced; 1 tsp ginger, minced; Salt & pepper to taste; 1 tbsp olive oil; 1 cup jasmine rice; 1 cup coconut milk; 1 cup water; Pinch of salt; Fresh cilantro, chopped; Lime wedges; Toasted coconut flakes; Sliced green onions

Jump to Recipe

If you want a dinner that’s vibrant, sweet, spicy, and utterly comforting, Spicy Maple Chicken & Coconut Rice delivers every time! Juicy bites of tender chicken are glazed in a sticky, tongue-tingling maple sauce, then nestled atop a creamy bed of coconut jasmine rice. Each bite is a mouthwatering balance of bold heat, luxuriant sweetness, and cooling coconut, making this dish a regular craving at my house. Whether you’ve got a weeknight to rescue or friends to impress, this flavor-packed meal is a guaranteed star.

Spicy Maple Chicken & Coconut Rice Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things deliciously simple—each ingredient plays its part, building layer upon layer of flavor and texture so that even the most basic staples shine bright. Every component makes a difference, so let’s spotlight what you’ll need for Spicy Maple Chicken & Coconut Rice:

Chicken breast or thighs: Tender, quick-cooking protein; thighs add extra juiciness, but breasts stay lean and satisfying too.
Maple syrup: Natural sweetness that gets caramelized in the sauce, adding depth and a hint of luxury.
Sriracha: Brings the heat—feel free to adjust for a milder or spicier kick!
Soy sauce: A dash of umami adds that essential savoriness and balances the sweetness.
Apple cider vinegar: A splash of bright acidity keeps the sauce vibrant and prevents it from being too heavy.
Garlic (minced): A sharp, aromatic flavor that weaves through the dish.
Ginger (minced): Warm and zesty, ginger lifts everything to a truly special place.
Salt & pepper: The everyday essentials for seasoning, especially important to draw out every nuance of flavor.
Olive oil: Adds a hint of fruitiness and helps everything cook evenly.
Jasmine rice: Lightly floral and fluffy, it’s the perfect canvas for this boldly sauced chicken.
Coconut milk: Makes the rice lush and creamy without weighing it down.
Water: Helps steam the rice to perfection.
Pinch of salt: Just enough to make the coconut flavor pop.
Fresh cilantro (optional): For a fresh finish and a splash of color.
Lime wedges (optional): A little squeeze brightens every bite.
Toasted coconut flakes (optional): Wonderful for crunch and that irresistible toasted aroma.
Sliced green onions (optional): They add a gentle bite and pretty pop of green.

How to Make Spicy Maple Chicken & Coconut Rice

Step 1: Prepare the Coconut Rice

Start by giving your jasmine rice a good rinse under cold water until it runs clear. This little step helps each grain stay light and fluffy, never sticky. Add the rice, creamy coconut milk, water, and a pinch of salt into a saucepan. Bring it all to a gentle boil, stir, then simmer with a lid for about 15 minutes. Once it’s done, let the pot rest off the heat for 5 minutes before you fluff it with a fork—hello, the dreamiest coconut rice ever!

Step 2: Marinate the Chicken

While the rice steams, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic, and ginger in a bowl. This glistening marinade is honestly tempting enough to eat with a spoon. Season your chicken pieces with salt and pepper, then toss them into the mixture. Let everything marinate for at least 10 to 15 minutes (the longer, the better), so all those syrupy, spicy, garlicky flavors work their magic deep into the chicken.

Step 3: Cook the Chicken

Heat the olive oil in a large skillet over medium heat. When it’s hot enough, add the marinated chicken, spacing out the pieces so they sear instead of steam. Let each side get beautifully golden for 4 to 5 minutes until cooked through and irresistibly glossy. Pour in any leftover marinade, letting it bubble up for a couple more minutes so the sauce thickens and wraps each chicken bite in its sweet and spicy glaze.

Step 4: Assemble Your Bowls

This is the part where everything comes together. Scoop a generous portion of coconut rice into your bowls, then top with the saucy spicy maple chicken. Don’t forget those optional garnishes—fresh cilantro leaves, a wedge of lime, a sprinkle of toasted coconut flakes, and a smattering of sliced green onions turn this meal into a total feast for the eyes and the palate. Enjoy your Spicy Maple Chicken & Coconut Rice immediately!

How to Serve Spicy Maple Chicken & Coconut Rice

Garnishes

The final flourishes make all the difference! Freshly chopped cilantro brings a cool, herbal note, balancing the heat of the chicken. A wedge of lime brightens everything up and adds a lovely zing. Toasted coconut flakes introduce crunch and a nutty aroma, while slivers of green onion bring that just-picked freshness. Every garnish elevates Spicy Maple Chicken & Coconut Rice and makes it feel even more special.

Side Dishes

Even though this bowl is a meal in itself, crisp-tender veggies are always welcome at the table. Try some quickly sautéed snap peas, steamed broccoli, or even an easy carrot-cucumber slaw on the side. Their lightness offers a lovely contrast to the creamy coconut rice and saucy chicken, letting the flavors shine without overwhelming your taste buds.

Creative Ways to Present

If you want to wow (or just shake up dinner), turn Spicy Maple Chicken & Coconut Rice into a build-your-own bowl bar. Let everyone pick their favorite toppings—extra herbs, toasted seeds, crushed peanuts, or even a drizzle more sriracha or maple syrup. Or, for casual gatherings, serve it family-style on a big platter and let everyone dig in spoonfuls at the table. This dish is all about fun and sharing!

Make Ahead and Storage

Storing Leftovers

Leftover Spicy Maple Chicken & Coconut Rice stores beautifully. Cool any extras completely before transferring them into airtight containers. You’ll want to keep the chicken and rice separate if possible to preserve their best texture, but storing them together works in a pinch too. In the fridge, they’ll keep well for up to three days—perfect for quick, flavorful lunches!

Freezing

If you made a big batch or want to stash some for weeks ahead, you can absolutely freeze this meal. Let everything cool, then package the chicken and coconut rice separately in freezer-safe containers or bags. The rice warms up best if spread out in a thin layer. Both will keep for up to two months and thaw easily overnight in the fridge.

Reheating

To reheat, pop the chicken and rice into the microwave with a splash of water or coconut milk to revive their original creaminess. You can also rewarm gently on the stovetop over low heat, stirring often to avoid drying out the sauce. Add fresh lime juice or a little more cilantro just before serving for that just-cooked sparkle.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs actually stay even juicier and more flavorful as they cook, so they’re a terrific swap for chicken breasts in Spicy Maple Chicken & Coconut Rice. Just trim any excess fat and cook until golden and cooked through.

What can I use if I don’t have sriracha?

If you’re out of sriracha, try chili garlic sauce, your favorite hot sauce, or even a little crushed red pepper mixed with ketchup. Adjust the heat up or down to match your personal spice preferences in the sauce.

Can I make this recipe vegetarian?

You can! Cubed tofu is wonderful marinated and cooked the same way as the chicken, or try tempeh or seared mushrooms for robust flavor and texture. Either way, Spicy Maple Chicken & Coconut Rice turns into Spicy Maple Tofu & Coconut Rice in a snap!

Will light coconut milk work for the rice?

Yes, you can use light coconut milk, though the rice will be a little less creamy. If you’d like, you can mix half light and half full-fat coconut milk for a good balance of creaminess and lightness.

Can Spicy Maple Chicken & Coconut Rice be made ahead for meal prep?

Definitely. Make a full batch, portion it into individual containers, and store in the fridge. The flavors actually deepen as it sits, making each lunch or dinner even more delicious throughout the week.

Final Thoughts

I hope you’re as excited to try Spicy Maple Chicken & Coconut Rice as I am to share it! This recipe is pure comfort with a twist, ready to wake up your dinner routine and tempt your family with its irresistible flavors. Add it to your meal rotation, and don’t be surprised if it becomes the most-requested dish at your table!

Spicy Maple Chicken & Coconut Rice Recipe

★★★★★

5 from 6 reviews

Author: lina
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Enjoy a flavorful and satisfying meal with this Spicy Maple Chicken served over fragrant Coconut Rice. The combination of sweet, spicy, and savory flavors will tantalize your taste buds.

Instructions

Prepare Coconut Rice: Rinse jasmine rice under cold water until the water runs clear. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Marinate Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, then toss it in the marinade. Let sit for 10-15 minutes.
Cook Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken, cooking for 4-5 minutes per side until golden and cooked through. Pour in any remaining marinade and let simmer for 2 minutes to coat the chicken in the sauce.
Assemble Bowls: Serve the Spicy Maple Chicken over a bed of coconut rice. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions, if desired.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian Fusion