Go Back
–+ servings
Spicy Maple Chicken & Coconut Rice

Spicy Maple Chicken & Coconut Rice for Flavorful Nights

A delightful blend of spicy sriracha and sweet maple chicken served with creamy coconut rice, perfect for a quick and flavorful dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Asian, Comfort Food
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Can substitute with bone-in chicken, adjusting cooking time.
  • 2 tablespoons Olive Oil Any cooking oil works great.
  • 1/2 cup Pure Maple Syrup Can swap with honey or agave syrup.
  • 1/4 cup Soy Sauce Use tamari to make it gluten-free.
  • 2 tablespoons Sriracha Sauce Adjust to taste or substitute with chili paste.
  • 2 cloves Garlic (minced) Fresh garlic is best, but garlic powder can work in a pinch.
  • 1 teaspoon Chili Flakes Feel free to reduce or omit for milder heat.
For the Coconut Rice
  • 1 cup Coconut Milk Can replace with almond milk for a lighter version.
  • 1 cup Jasmine Rice Can be swapped with basmati or long-grain rice, adjusting liquid as needed.
  • 1 cup Chicken Broth Vegetable broth works for a vegetarian alternative.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Adjust according to taste.
For Garnishing
  • 1/4 cup Fresh Cilantro Can substitute with parsley or leave out if preferred.
  • 2 pieces Lime Wedges Lemons can be used as an alternative.

Equipment

  • oven
  • skillet
  • mixing bowl
  • Saucepan
  • Meat Thermometer
  • Baking Dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients, making sure to have a baking dish and a whisk ready.
  2. In a mixing bowl, whisk together the pure maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
  3. Season chicken breasts generously with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear each chicken breast for about 2-3 minutes per side.
  4. Transfer the seared chicken to a baking dish and pour the prepared marinade over, ensuring each piece is generously coated.
  5. Bake in the preheated oven for 20-25 minutes, checking with a meat thermometer that the internal temperature reaches 165°F (74°C).
  6. While the chicken bakes, prepare the coconut rice by combining jasmine rice, coconut milk, chicken broth, and salt in a saucepan. Bring to boil, then cover and simmer for 18-20 minutes.
  7. Once the chicken is baked, let it rest for a few minutes to allow the juices to redistribute.
  8. Fluff the coconut rice with a fork to prevent clumping. Serve it on a plate as a backdrop for the juicy chicken.
  9. Drizzle the chicken with the remaining marinade and garnish with fresh cilantro and lime wedges before serving.

Nutrition

Serving: 1plateCalories: 480kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Marinate chicken for at least 30 minutes or overnight for deeper flavor. Store leftovers in airtight containers; chicken and rice can be frozen separately for up to one month.

Tried this recipe?

Let us know how it was!