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Spicy Maple-Glazed Chicken with Coconut Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 289 reviews
  • Author: Elina
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 4
  • Category: Main Course
  • Method: Frying
  • Cuisine: Fusion

Description

Spicy Maple Chicken & Coconut Rice is a flavorful and vibrant dish featuring tender boneless chicken breasts marinated in a sweet and spicy maple-Sriracha glaze, paired perfectly with creamy coconut-infused jasmine rice. This easy-to-make recipe balances heat and sweetness and is garnished with fresh green onions for a colorful presentation, ideal for both casual weeknight dinners and special occasions.

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

Coconut Rice

  • 1 cup jasmine rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup water (equal parts to the coconut milk)

Garnish

  • 3 green onions, sliced
  • Lime wedges (optional)

Instructions

  1. Marinate the Chicken: In a bowl, whisk together maple syrup, Sriracha sauce, minced garlic, grated ginger, soy sauce, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Cover and let it marinate for at least 30 minutes to absorb the flavors.
  2. Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot over medium heat, combine the rinsed rice with the can of coconut milk and equal parts water (1 cup). Bring this mixture to a boil, then reduce the heat to low and cover the pot to simmer for about 15-20 minutes, or until the liquid is fully absorbed and the rice is tender.
  3. Sear the Chicken: Heat a skillet over medium-high heat and add a small amount of cooking oil. Remove the chicken from the marinade (reserving the marinade) and sear the breasts for 6 to 7 minutes on each side, until they develop a golden-brown crust and are cooked through.
  4. Add Sauce: Pour the reserved marinade into the skillet with the cooked chicken. Reduce the heat to low and simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens and glazes the chicken beautifully.
  5. Fluff the Rice: Once the rice has absorbed all the liquid and is tender, fluff it gently with a fork to separate the grains and keep the texture light and fluffy.
  6. Garnish and Serve: Plate the fluffy coconut rice and top with the glazed spicy maple chicken breasts. Garnish with sliced green onions and lime wedges for an added burst of freshness and color before serving.

Notes

  • Adjust the amount of Sriracha according to your preferred spice level.
  • Marinating the chicken longer will intensify the flavors.
  • Use full-fat coconut milk for creamier, richer rice.
  • Lime wedges are optional but add nice acidity to balance the sweet and spicy chicken.
  • If you prefer, the chicken can be baked instead of seared, but searing adds a delicious crust.

Find it online: https://recipes.mbeams.com/spicy-maple-glazed-chicken-with-coconut-rice/