Spicy Maple Chicken
Spicy Maple Chicken & Coconut Rice is a delightful and flavorful dish featuring tender chicken breasts marinated in a sweet and spicy maple-Sriracha glaze, paired perfectly with creamy coconut-infused jasmine rice. This recipe balances heat, sweetness, and richness for a satisfying meal that is both easy to prepare and visually appealing, suitable for weeknight dinners or special occasions.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken & Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup pure maple syrup
- 2 tbsp Sriracha sauce (adjust to taste)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- Salt and pepper, to taste
Rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- 1 cup water (equal parts with coconut milk)
Garnish
- 3 green onions, sliced
- Lime wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, combine maple syrup, Sriracha sauce, minced garlic, grated ginger, low-sodium soy sauce, salt, and pepper. Add chicken breasts and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate.
- Cook the Rice: Rinse jasmine rice under cold running water until water runs clear to remove excess starch. In a medium pot over medium heat, combine the rinsed rice, full-fat coconut milk, and an equal amount of water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed and rice is tender.
- Sear the Chicken: Heat a skillet over medium-high heat and add a small amount of oil. Remove chicken breasts from marinade, reserving the marinade. Place chicken in the skillet and sear for 6-7 minutes per side until golden brown and cooked through.
- Add Sauce: Pour the reserved marinade into the skillet with the chicken. Reduce heat to low and let the sauce simmer for 5-7 minutes until it thickens and coats the chicken evenly.
- Fluff the Rice: Once the liquid is absorbed in the rice, remove the pot from heat. Fluff the rice gently with a fork to separate the grains and enhance texture.
- Garnish and Serve: Plate the coconut rice and top with the spicy maple chicken. Garnish with sliced green onions and lime wedges for added freshness and brightness.
Notes
- Adjust the amount of Sriracha sauce according to your preferred spice level.
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Use full-fat coconut milk for the creamiest rice texture.
- Serve lime wedges on the side for optional citrus zest.
- Make sure to rinse the jasmine rice well to avoid clumpy texture.
Find it online: https://yumfoodusa.com/spicy-maple-chicken/