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Spicy Maple Chicken & Coconut Rice

Spicy Maple Chicken & Coconut Rice for Flavorful Nights

This Spicy Maple Chicken & Coconut Rice is a quick, flavorful dinner that blends sweet maple syrup with spicy sriracha for an unforgettable taste experience.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless chicken breasts Lean protein that absorbs flavors well
  • 2 tablespoons Olive oil Adds richness and aids in achieving a golden sear
  • 1/4 cup Pure maple syrup Natural sweetener that caramelizes beautifully
  • 2 tablespoons Soy sauce Provides umami depth
  • 2 tablespoons Sriracha sauce Delivers a spicy kick
  • 2 cloves Garlic (minced) Adds aromatic warmth
  • 1 teaspoon Chili flakes Enhances heat throughout the chicken
For the Coconut Rice
  • 1 can Coconut milk Adds a creamy texture and tropical flavor
  • 1 cup Jasmine rice Fluffy, aromatic rice that absorbs flavors well
  • 1 cup Chicken broth Deepens the flavor of the rice
  • 1 teaspoon Salt Essential for seasoning
  • 1/2 teaspoon Pepper Essential for seasoning
For Garnishing
  • 1/4 cup Fresh cilantro Adds freshness and color
  • 2 pieces Lime wedges Offers zesty acidity

Equipment

  • oven
  • skillet
  • saucepan
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C). Gather and measure all your ingredients.
  2. In a bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes.
  3. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear chicken for 2–3 minutes on each side.
  4. Transfer chicken to a baking dish and pour the marinade over it, ensuring it's coated.
  5. Bake for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  6. In a saucepan, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt. Bring to a boil over medium heat.
  7. Once boiling, reduce heat to low, cover, and let it simmer for 18–20 minutes until the liquid is absorbed.
  8. Remove chicken from the oven and let it rest for a few minutes.
  9. Fluff the coconut rice and plate it alongside the chicken.
  10. Garnish with cilantro and lime wedges.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

For deeper flavor, marinate the chicken for at least 30 minutes. Adjust sriracha according to taste preference.

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