Spicy Maple Chicken and Coconut Rice
A bold, balanced dish combining spicy maple-glazed chicken with creamy coconut rice. Quick to prepare with everyday ingredients, this American recipe delivers sweet, tangy, and umami flavors in one satisfying meal.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: American
- Diet: Omnivore
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
½ tsp garlic, minced
1 tsp ginger, minced
Salt & pepper to taste
1 tbsp olive oil
1 cup jasmine rice
½ cup coconut milk
1 cup water
Pinch of salt
Optional: Fresh cilantro, chopped
Optional: Lime wedges
Optional: Toasted coconut flakes
Optional: Sliced green onions
Instructions
Season chicken with salt and pepper
Heat olive oil in a skillet over medium-high heat
Add chicken and cook 4-5 minutes, until browned
In a bowl, mix maple syrup, sriracha, soy sauce, vinegar, garlic, and ginger
Pour glaze over chicken, reduce heat to medium, and simmer for 5 minutes
In a medium pot, combine rice, coconut milk, water, and salt. Bring to a boil, then simmer, covered, for 15-18 minutes
Arrange cooked rice on plates, top with glazed chicken, and garnish as desired
Notes
Chicken can be substituted with shrimp for a non-meat option
Use gluten-free soy sauce if required
Rice can be substituted with cauliflower rice for lower carbs