If you’ve ever found yourself standing in the kitchen at 5 p.m. with zero dinner plans and a hungry crew circling like sharks—girl, I feel you. That’s exactly why I had to share this Spicy Maple Chicken and Coconut Rice recipe with you. It’s that magical combination of quick, cozy, and just enough kick to keep things interesting. Whether you’re juggling a work call and a toddler or just trying to shake up your chicken routine, this dish brings restaurant-level flavor with weeknight-level effort.
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Why You’ll Love This Spicy Maple Chicken and Coconut Rice
There’s something about sweet and spicy that just works—especially when it’s draped over creamy coconut rice that feels like a mini vacation in a bowl. This recipe balances bold heat from the sriracha with the smooth sweetness of maple syrup. The chicken is juicy, sticky, and packed with flavor, while the rice adds that tropical, mellow base to soak it all up. Perfect for date night, family dinners, or even meal prep (because leftovers = lifesavers).
Ingredients You’ll Need
Spicy Maple Chicken:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 3 tbsp maple syrup
- 2 tbsp sriracha (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- ½ tsp garlic, minced
- 1 tsp ginger, minced
- Salt & pepper to taste
- 1 tbsp olive oil
Coconut Rice:
- 1 cup jasmine rice
- ½ cup coconut milk
- 1 cup water
- Pinch of salt
Optional Garnishes:
- Fresh cilantro, chopped
- Lime wedges
- Toasted coconut flakes
- Sliced green onions
How to Make It
Step 1: Make the Coconut Rice
Start by rinsing your jasmine rice until the water runs clear. This little step prevents gummy rice (trust me, it’s worth the extra minute). Combine the rice, coconut milk, water, and a pinch of salt in a saucepan. Bring it to a boil, then lower the heat, cover, and let it simmer for 15 minutes. Take it off the heat and let it sit for 5 more minutes before fluffing it up with a fork.
Step 2: Marinate the Chicken
In a bowl, whisk together the maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season your chicken with salt and pepper, then toss it into the marinade. Let it soak up those sweet and spicy flavors for about 10–15 minutes while your rice does its thing.
Step 3: Cook the Chicken
Heat olive oil in a skillet over medium heat. Add the marinated chicken and cook for about 4–5 minutes on each side until golden and cooked through. Pour in any leftover marinade and let it bubble up for a couple of minutes, coating the chicken in all that sticky, spicy goodness.
Step 4: Assemble the Bowl
Spoon a generous helping of coconut rice into each bowl, top with that irresistible spicy maple chicken, and finish with your favorite garnishes. I’m partial to a sprinkle of cilantro and a squeeze of lime—because life’s too short for boring bowls.
Tips for Kitchen Success
- Short on time? Use pre-minced garlic and ginger. No shame in that game.
- Not a heat fan? Start with just 1 tablespoon of sriracha—you can always add more.
- Meal prepping? Store the rice and chicken separately for the best texture when reheating.
A Little Kitchen Memory
This recipe became a weeknight staple after a chaotic Tuesday when I had 30 minutes to make dinner and a fridge full of odds and ends. I tossed together some pantry staples, added a dash of hope, and this spicy-sweet wonder was born. My husband literally licked his plate (don’t tell him I told you).
FAQs About Spicy Maple Chicken and Coconut Rice
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicy and flavorful—they’re actually my go-to for this recipe.
Can I substitute jasmine rice with another kind?
Sure! Basmati or even plain white rice works, but jasmine’s natural fragrance pairs beautifully with the coconut milk.
How long do leftovers last?
Stored properly, this dish will keep in the fridge for up to 3 days. It’s a great lunch option for the next day.
The Magic of Spicy Maple Chicken and Coconut Rice
Spicy Maple Chicken and Coconut Rice is the dish you didn’t know you needed—until now. It’s bold, comforting, and ready in under 30 minutes. The sriracha adds just the right amount of kick to keep it exciting, while the maple syrup smooths everything out with its cozy sweetness. Add in that creamy coconut rice, and you’ve got a flavor-packed bowl that’s equal parts weekday-easy and weekend-worthy.
So whether you’re feeding picky eaters, craving something with a little sass, or just in desperate need of a dinner win—this one’s got you covered. Trust me, bookmark it, pin it, print it—whatever it takes. You’re going to want this on repeat.
More Chicken Magic You’ll Love
If this recipe tickled your taste buds, don’t stop here! Dive into more flavorful favorites that balance sweet, savory, and just the right kick:
- Craving cozy and cheesy? Try this indulgent Crockpot Creamy Garlic Parmesan Chicken—perfect for chilly nights.
- For a Tex-Mex spin, the Pioneer Woman Mexican Chicken Casserole brings bold comfort to any dinner table.
- If you’re into protein-packed meals, don’t miss the High Protein Creamy Chilli Chicken Enchiladas for that satisfying kick.
- And for a creamy twist on a viral favorite, the Best Marry Me Chicken Pasta is a guaranteed dinner winner.
Each of these recipes offers something deliciously different, so your chicken nights are never boring again!
Print
Spicy Maple Chicken and Coconut Rice
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
This Spicy Maple Chicken and Coconut Rice is the perfect balance of sweet, spicy, and creamy. Ready in under 30 minutes, it’s an easy dinner bursting with flavor and perfect for busy weeknights or meal prep.
Ingredients
Spicy Maple Chicken
1 lb chicken breast or thighs, cut into bite-sized pieces
3 tbsp maple syrup
2 tbsp sriracha (adjust to taste)
1 tbsp soy sauce
1 tbsp apple cider vinegar
½ tsp garlic, minced
1 tsp ginger, minced
Salt & pepper to taste
1 tbsp olive oil
Coconut Rice
1 cup jasmine rice
½ cup coconut milk
1 cup water
Pinch of salt
Optional Garnishes
Fresh cilantro, chopped
Lime wedges
Toasted coconut flakes
Sliced green onions
Instructions
Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes before fluffing with a fork.
Marinate the Chicken: In a bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken with salt and pepper, toss with marinade, and let sit for 10–15 minutes.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Add marinated chicken and cook 4–5 minutes per side or until golden and fully cooked. Add remaining marinade to the pan and simmer for 2 minutes to create a sticky glaze.
Assemble the Bowl: Serve chicken over coconut rice and top with desired garnishes like avocado, lime, or cilantro.
Notes
Use chicken thighs for extra juiciness.
Start with 1 tbsp sriracha if you prefer mild heat.
Great for meal prep—store chicken and rice separately for best texture.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion, American-Asian
Nutrition
- Serving Size: 1 serving
- Calories: 470 Kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg