Spicy Maple Chicken Coconut Rice

Spicy maple chicken and coconut rice is the recipe I always turn to when I want a satisfying balance of sweet spicy and creamy flavors in one meal The tender chicken is oven baked with a bold maple sriracha glaze then paired with coconut rice that feels like comfort in a bowl

The first time I made this dish was on a night I had friends dropping by unexpectedly The aroma filled the house in minutes and everyone ended up asking for the recipe before dessert

Gather Your Ingredients

• Boneless skinless chicken breasts: choose plump and even pieces for juicy results
• Olive oil: helps brown the chicken and gives the marinade a silky base use extra virgin for more flavor
• Pure maple syrup: brings real depth of sweetness always go for 100 percent maple for best taste
• Soy sauce: adds umami richness low sodium is a good pick if watching salt
• Sriracha sauce: offers the ideal heat you can adjust to your spice level
• Garlic: use fresh cloves and mince finely for savory punch
• Chili flakes: bring a second layer of heat choose red pepper flakes for more kick
• Coconut milk: gives the rice creamy texture try to select full fat for richer results
• Jasmine rice: naturally aromatic and cooks up fluffy choose fresh bags for the best fragrance
• Chicken broth: adds extra flavor to the rice use homemade or low sodium if possible
• Salt and pepper to taste: always use fresh cracked pepper and fine sea salt for best seasoning

How to Make It

Sear the Chicken:

Heat olive oil in a large skillet over medium high Cook the chicken breasts for about three minutes per side until the surface turns golden and slightly crisp This short sear gives the chicken a satisfying texture and locks in moisture

Make the Marinade:

In a bowl whisk together maple syrup soy sauce sriracha minced garlic and chili flakes until combined The aroma should be strong and bold Pour the marinade over the seared chicken in the baking dish so every piece is thoroughly coated

Bake to Perfection:

Transfer the baking dish to a preheated oven set at three hundred seventy five degrees Fahrenheit Bake for about twenty five minutes or until chicken reaches one hundred sixty five degrees Fahrenheit internal temperature Spoon some of the sauce over the chicken as it cooks to layer in more flavor

Prepare the Coconut Rice:

While the chicken bakes pour jasmine rice coconut milk chicken broth and a pinch of salt into a medium saucepan Stir well and bring the mixture to a boil over high heat Once it starts boiling immediately turn the heat to low cover tightly and let simmer for about twenty minutes The rice will absorb the liquid becoming fluffy and luscious

Rest and Finish the Chicken:

Remove the chicken from the oven and let it rest in the pan for five minutes Resting helps the juices settle making each bite moist and flavorful Spoon extra pan sauce over the chicken before serving so each piece shines with glaze

Fluff and Serve the Rice:

Uncover the rice and fluff gently with a fork for a light texture Serve the rice alongside the chicken and drizzle more of the spicy maple sauce on top for added flavor

Garnish and Plate:

Sprinkle freshly chopped cilantro over both dishes and nestle a few lime wedges at the side The pop of green and citrus lifts every bite

The maple syrup is definitely my star ingredient here Its natural sweetness does wonders when paired with the fiery sriracha The first time I made this my family declared it the new favorite and now it is the most requested birthday dinner at our house

Flavor Boosters

If you are sensitive to heat lessen or omit the chili flakes Substitute agave for maple syrup in a pinch Use light coconut milk if you prefer a lighter rice If you do not have sriracha try another chili garlic sauce to keep things spicy

Serving Suggestions

This dish pairs beautifully with fresh cucumber salad or steamed snap peas The coconut rice can be doubled for lunches Serve with extra lime on the side for brightness or top with toasted sesame seeds for crunch

Creative Twists

Maple syrup brings a North American touch while coconut milk and jasmine rice lend tropical vibes This mix makes the dish feel like a fun vacation on a plate In colder months I amp up the chili for more heat During summer I add a simple side of mango slices or avocado

Every time I share this recipe at a potluck someone asks for seconds and the leftovers rarely last through the night If you want a dinner that feels both special and simple this is it

Common Questions About This Recipe

→ How do I ensure the chicken stays juicy?

Sear the chicken breasts before baking to lock in moisture, and avoid overbaking by using a meat thermometer to check for doneness at 165ºF (74ºC).

→ Can I make the coconut rice ahead of time?

Yes, you can cook the coconut rice in advance. Reheat gently on the stovetop with a splash of coconut milk or broth to restore its creamy texture.

→ What can I use instead of sriracha?

You can substitute sriracha with another hot sauce or a pinch of extra chili flakes, depending on your heat preference.

→ Can this dish be made dairy-free?

Yes, all ingredients in this dish are dairy-free, so it suits those avoiding dairy products.

→ What sides pair well with this meal?

Steamed or roasted vegetables like broccoli, bok choy, or snap peas complement the spicy chicken and creamy rice nicely.