Go Back
Spicy Maple Chicken With Coconut Rice Dinner is a delicious and flavorful dish featuring glazed chicken served atop fluffy coconut rice, perfect for a satisfying weeknight meal.

Spicy Maple Chicken with Coconut Rice

This Spicy Maple Chicken with Coconut Rice is a flavor explosion, combining sweet maple syrup with spicy seasonings and creamy coconut rice. It's an easy-to-make, customizable dish that's perfect for a weeknight dinner or for impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon red pepper flakes or more, to taste
  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish
  • 1 cup long-grain rice jasmine or basmati
  • 1 cup water
  • 1/2 teaspoon salt

Equipment

  • medium saucepan
  • Large skillet or wok
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • fork
  • Airtight containers

Method
 

  1. Prepare the Coconut Rice: In a medium saucepan, combine the rice, coconut milk, water, and salt.
  2. Bring the mixture to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
  4. Remove the pot from the heat and let it sit, covered, for 5-10 minutes.
  5. Fluff the rice with a fork before serving.
  6. Cook the Spicy Maple Chicken: In a bowl, whisk together the maple syrup, soy sauce, rice vinegar, and sriracha. Set aside.
  7. In a small bowl, whisk together the cornstarch and water until smooth.
  8. Heat the olive oil in a large skillet or wok over medium-high heat.
  9. Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Cook in batches if necessary.
  10. Add the minced garlic and ginger to the skillet and cook for about 30 seconds, until fragrant.
  11. Pour the maple syrup mixture over the chicken and bring to a simmer.
  12. Add the red pepper flakes (if using) to the skillet. Adjust the amount to your desired spice level.
  13. Pour in the cornstarch slurry and stir constantly until the sauce thickens, about 1-2 minutes.
  14. Remove from heat.
  15. Assemble and Serve: Spoon the coconut rice into bowls.
  16. Top with the spicy maple chicken.
  17. Garnish with sesame seeds and chopped green onions.
  18. Serve immediately.

Notes

Adjust the spice level to your liking by increasing or decreasing the amount of red pepper flakes and sriracha. Chicken breasts, shrimp, or tofu can be substituted for chicken thighs. Broccoli, bell peppers, or snap peas can be added to the skillet with the chicken. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.