Description
This Spicy Maple Chicken & Coconut Rice recipe combines tender chicken thighs in a sweet and spicy maple glaze served over creamy coconut jasmine rice. It’s a flavorful and satisfying dish with a perfect balance of heat and sweetness.
Ingredients
Scale
For the Spicy Maple Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/3 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or other hot sauce
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup canned coconut milk (full-fat)
- 1 cup water
- 1/2 teaspoon salt (for rice)
For Garnish:
- Chopped green onions
- Sesame seeds
Instructions
- Season the chicken: Season chicken thighs with salt and black pepper.
- Sear the chicken: In a large skillet over medium-high heat, sear chicken for 3–4 minutes per side until golden brown.
- Make the sauce: In a small bowl, whisk together maple syrup, soy sauce, sriracha, garlic, and apple cider vinegar. Pour sauce over chicken.
- Simmer: Reduce heat to medium and simmer for 6–8 minutes, turning occasionally, until chicken is cooked through and sauce thickens slightly.
- Cook the rice: Rinse jasmine rice, then cook with coconut milk, water, and salt in a saucepan.
- Serve: Serve chicken over coconut rice, drizzle with extra sauce, and garnish with green onions and sesame seeds.
Notes
- Adjust spice level by adding more or less sriracha.
- This dish also works well with chicken breast or shrimp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 570
- Sugar: 15 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 145 mg
