Description
A flavorful and vibrant dish combining tender spicy maple-glazed chicken with rich, aromatic coconut jasmine rice. This recipe balances sweetness from pure maple syrup with a spicy kick from sriracha, complemented by fresh garnishes like cilantro, lime, toasted coconut, and green onions, making it a perfect, crowd-pleasing weeknight dinner.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 3 tablespoons pure maple syrup
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic, finely minced
- 1 teaspoon fresh ginger, finely minced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
For the Coconut Rice
- 1 cup jasmine rice
- 1 cup unsweetened coconut milk
- 1 cup water
- Pinch of salt
For Garnish
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Green onions, thinly sliced
Instructions
- Prepare Coconut Rice: Rinse the jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, unsweetened coconut milk, water, and a pinch of salt. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan tightly with a lid, and simmer gently for 15 minutes until the rice absorbs the liquid and is tender. Remove the pan from heat and let the rice stand, covered, for an additional 5 minutes to finish steaming. Fluff the rice gently with a fork before serving.
- Marinate Chicken: In a mixing bowl, whisk together pure maple syrup, sriracha sauce, soy sauce, apple cider vinegar, finely minced garlic, and fresh ginger until the marinade is smooth and well combined. Season the bite-sized chicken pieces with salt and black pepper. Add the chicken to the marinade and toss thoroughly to coat all pieces evenly. Allow the chicken to marinate for 10 to 15 minutes to absorb the flavors.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Arrange the marinated chicken pieces in a single even layer in the skillet. Cook the chicken for about 4 to 5 minutes on each side until each piece is golden brown and cooked through. Pour any remaining marinade into the pan and simmer for 2 minutes, allowing the sauce to thicken slightly and glaze the chicken beautifully.
- Assemble Bowls: Spoon the prepared coconut rice into serving bowls. Top each portion with the spicy maple chicken. Garnish with chopped fresh cilantro, lime wedges, toasted coconut flakes, and thinly sliced green onions to add freshness, brightness, and texture to the dish. Serve immediately and enjoy!
Notes
- You can substitute chicken thighs for breasts for more tenderness and flavor.
- Adjust the amount of sriracha according to your preferred spice level.
- For a gluten-free option, ensure the soy sauce is tamari or gluten-free.
- Leftover chicken and rice can be stored separately in airtight containers for up to 3 days in the refrigerator.
- To toast coconut flakes, simply place them in a dry skillet over medium heat and stir frequently until golden brown.
