Spicy Maple Chicken & Coconut Rice

I combined sweet maple syrup and spicy sriracha with tender chicken, served over creamy coconut-infused jasmine rice for a fusion dinner that’s both comforting and bold.

Why You’ll Love This Recipe

I love how this dish brings together contrasting flavors—sweet heat from the sriracha-maple glaze balanced by the rich coconut rice. It’s easy to prep, cooks up quickly in about 35 minutes, and fits the whole family or busy weeknight dinner needs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spicy Maple Chicken:

• 1 lb chicken breast or thighs, cut into bite-sized pieces

• 3 tbsp maple syrup

• 2 tbsp sriracha (adjust based on how spicy I want it)

• 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

Coconut Rice:

• 1 cup jasmine rice

• 1 cup coconut milk

• 1 cup water

• Pinch of salt

Optional Garnishes:

• Fresh cilantro, chopped

• Lime wedges

• Toasted coconut flakes

• Sliced green onions

Directions

1. Prepare Coconut Rice: Rinse the jasmine rice under cold water until it runs clear. In a saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

2. Marinate Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season the chicken with salt and pepper, then toss it through the marinade. I let mine sit for 10–15 minutes to soak in the flavors.

3. Cook Chicken: Heat olive oil in a skillet over medium heat. Add the marinated chicken, cooking 4–5 minutes per side until it’s golden brown and cooked through. Pour in any remaining marinade and let it simmer for 2 more minutes to glaze the chicken.

4. Assemble Bowls: Serve the spicy maple chicken over a bed of coconut rice. I like to finish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions.

Servings and timing

• Servings: 4 bowls

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• For extra heat, I add a pinch of chili flakes to the marinade.

• I sometimes swap jasmine rice for brown rice or quinoa for a heartier or gluten-free alternative.

• If I want more veg, I might stir in steamed broccoli or snap peas before serving.

Storage/reheating

• I store leftovers in an airtight container in the fridge for up to 3 days.

• To reheat, I warm them in a skillet over medium heat until the chicken is heated through and the rice is fluffy again.

FAQs

1. Can I use chicken thighs instead of breast?

Absolutely—I often prefer thighs because they stay juicy and rich when cooked in the glaze.

2. Can I make this dairy-free or gluten-free?

Yes! It’s already dairy-free. For gluten-free, just use tamari instead of soy sauce.

3. Can I prep any part of this ahead of time?

Definitely. I’ll marinate the chicken up to a day ahead, and cook the rice in the morning to reheat just before dinner.

4. Can I freeze leftovers?

I don’t recommend freezing coconut rice—it changes texture. The chicken can be frozen separately for up to 1 month.

5. What’s a good side dish?

I love pairing this with a fresh cucumber salad or steamed greens like bok choy or broccoli for some crunch and color contrast.

Conclusion

This Spicy Maple Chicken & Coconut Rice recipe has become one of my favorite go-to meals when I want something fast but packing layers of flavor. It’s simple enough for a weeknight, yet impressive enough for guests. I hope it becomes a staple in your kitchen like it is in mine!