Spicy Maple Chicken & Coconut Rice – Sweet, Spicy & Irresistibly Creamy!

🎉 Introduction
This Spicy Maple Chicken & Coconut Rice brings together bold, balanced flavors in one irresistible dish. Juicy chicken is coated in a sweet-and-spicy glaze made with maple syrup, sriracha, and soy sauce, then paired with creamy jasmine rice cooked in coconut milk.

It’s the ultimate flavor fusion: sweet, spicy, tangy, and creamy all at once. With fresh cilantro, lime wedges, and toasted coconut flakes for garnish, this recipe is as vibrant and beautiful as it is delicious. Perfect for weeknights when you want something quick but restaurant-worthy!

🧰 Equipment Needed

• Large skillet or frying pan
• Medium saucepan with lid
• Mixing bowls
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

🛒 Ingredients

For the chicken:

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• 1 tsp garlic, minced
• 1 tsp fresh ginger, grated
• 3 tbsp maple syrup
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt & black pepper, to taste

For the coconut rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Pinch of salt

For garnish:

• Fresh cilantro, chopped
• 1 green onion, sliced
• Lime wedges
• Toasted coconut flakes

👩‍🍳 Directions

Step 1: Cook the coconut rice

• Rinse jasmine rice under cold water until the water runs clear.
• In a saucepan, combine rice, coconut milk, water, and a pinch of salt.
• Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
• Remove from heat and let sit, covered, for 5 minutes.

Step 2: Prepare the maple-sriracha sauce

• In a small bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger.

Step 3: Cook the chicken

• Heat olive oil in a large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Cook chicken pieces for 5–6 minutes, until golden brown and cooked through.

Step 4: Glaze the chicken

• Pour the maple-sriracha sauce into the skillet.
• Toss chicken to coat and simmer for 2–3 minutes until sauce thickens and caramelizes slightly.

Step 5: Assemble the bowls

• Spoon creamy coconut rice into bowls.
• Top with glazed chicken.
• Garnish with cilantro, green onions, toasted coconut flakes, and lime wedges.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

🧊 Storage & Reheating

• Refrigerator: Store chicken and rice separately in airtight containers for up to 3 days.
• Freezer: Freeze chicken only (without garnish or rice) for up to 2 months.
• Reheating: Warm chicken on the stovetop with a splash of water to loosen sauce. Reheat rice in the microwave or a steamer.

🥄 Variations

• Extra spicy – Add more sriracha or red chili flakes.
• Milder version – Reduce sriracha and add more maple syrup.
• Nutty twist – Sprinkle toasted cashews or peanuts on top.
• Vegetarian option – Replace chicken with tofu or chickpeas.
• Tropical flair – Add diced pineapple or mango to the chicken glaze.

❓ 10 FAQs

1. Can I use chicken thighs instead of breasts?
   Yes—thighs stay extra juicy and flavorful.
2. Is this dish very spicy?
   It’s medium-spicy; adjust sriracha to taste.
3. Can I use brown rice instead of jasmine rice?
   Yes, but increase cooking time for the rice.
4. Do I need to toast the coconut flakes?
   No, but toasting adds a deeper nutty flavor.
5. Can I make this ahead of time?
   Yes, just reheat before serving and add garnishes fresh.
6. Can I substitute the soy sauce?
   Tamari or coconut aminos work for a gluten-free option.
7. Can I make the rice creamier?
   Replace water with all coconut milk for ultra-rich rice.
8. What can I serve on the side?
   Steamed veggies, cucumber salad, or naan bread.
9. Can I cook this in an Instant Pot?
   Yes—use sauté mode for chicken and pressure cook rice separately.
10. Can kids eat this recipe?
    Yes, just reduce the sriracha for a milder flavor.

🏁 Conclusion
This Spicy Maple Chicken & Coconut Rice is everything you want in a cozy dinner—sweet, spicy, creamy, and comforting. It’s a vibrant dish that looks as good as it tastes, with juicy chicken glazed in a sticky sauce and paired with rich coconut rice. Quick enough for weeknights and delicious enough for special occasions, this recipe will quickly become a household favorite.

Adam

Spicy Maple Chicken & Coconut Rice – Sweet, Spicy & Irresistibly Creamy!

This Spicy Maple Chicken & Coconut Rice brings together bold, balanced flavors in one irresistible dish. Juicy chicken is coated in a sweet-and-spicy glaze made with maple syrup, sriracha, and soy sauce, then paired with creamy jasmine rice cooked in coconut milk. It’s the ultimate flavor fusion: sweet, spicy, tangy, and creamy all at once. With fresh cilantro, lime wedges, and toasted coconut flakes for garnish, this recipe is as vibrant and beautiful as it is delicious. Perfect for weeknights when you want something quick but restaurant-worthy!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

For the chicken:

• 1 lb chicken breast or thighs cut into bite-sized pieces
• 1 tsp garlic minced
• 1 tsp fresh ginger grated
• 3 tbsp maple syrup
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt & black pepper to taste

For the coconut rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Pinch of salt

For garnish:

• Fresh cilantro chopped
• 1 green onion sliced
• Lime wedges
• Toasted coconut flakes

Equipment

• Large skillet or frying pan
• Medium saucepan with lid
• Mixing bowls
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Method

 

Step 1: Cook the coconut rice

1. Rinse jasmine rice under cold water until the water runs clear.
2. In a saucepan, combine rice, coconut milk, water, and a pinch of salt.
3. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
4. Remove from heat and let sit, covered, for 5 minutes.

Step 2: Prepare the maple-sriracha sauce

1. In a small bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger.

Step 3: Cook the chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt and pepper.
3. Cook chicken pieces for 5–6 minutes, until golden brown and cooked through.

Step 4: Glaze the chicken

1. Pour the maple-sriracha sauce into the skillet.
2. Toss chicken to coat and simmer for 2–3 minutes until sauce thickens and caramelizes slightly.

Step 5: Assemble the bowls

1. Spoon creamy coconut rice into bowls.
2. Top with glazed chicken.
3. Garnish with cilantro, green onions, toasted coconut flakes, and lime wedges.

Notes

🧊 Storage & Reheating

Refrigerator: Store chicken and rice separately in airtight containers for up to 3 days.

Freezer: Freeze chicken only (without garnish or rice) for up to 2 months.

Reheating: Warm chicken on the stovetop with a splash of water to loosen sauce. Reheat rice in the microwave or a steamer.

🥄 Variations

Extra spicy – Add more sriracha or red chili flakes.

Milder version – Reduce sriracha and add more maple syrup.

Nutty twist – Sprinkle toasted cashews or peanuts on top.

Vegetarian option – Replace chicken with tofu or chickpeas.

Tropical flair – Add diced pineapple or mango to the chicken glaze.

❓ 10 FAQs

Can I use chicken thighs instead of breasts?
Yes—thighs stay extra juicy and flavorful.

Is this dish very spicy?
It’s medium-spicy; adjust sriracha to taste.

Can I use brown rice instead of jasmine rice?
Yes, but increase cooking time for the rice.

Do I need to toast the coconut flakes?
No, but toasting adds a deeper nutty flavor.

Can I make this ahead of time?
Yes, just reheat before serving and add garnishes fresh.

Can I substitute the soy sauce?
Tamari or coconut aminos work for a gluten-free option.

Can I make the rice creamier?
Replace water with all coconut milk for ultra-rich rice.

What can I serve on the side?
Steamed veggies, cucumber salad, or naan bread.

Can I cook this in an Instant Pot?
Yes—use sauté mode for chicken and pressure cook rice separately.

Can kids eat this recipe?
Yes, just reduce the sriracha for a milder flavor.

🏁 Conclusion
This Spicy Maple Chicken & Coconut Rice is everything you want in a cozy dinner—sweet, spicy, creamy, and comforting. It’s a vibrant dish that looks as good as it tastes, with juicy chicken glazed in a sticky sauce and paired with rich coconut rice. Quick enough for weeknights and delicious enough for special occasions, this recipe will quickly become a household favorite.