Print

Spicy Maple Chicken and Coconut Rice

Print Recipe

A deliciously bold and comforting dish combining tender chicken glazed with a spicy maple sauce and fluffy coconut-infused rice, perfect for a flavorful weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 2 tablespoons maple syrup
  • 1 tablespoon sriracha sauce
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped green onions (optional garnish)
  • 1 teaspoon toasted sesame seeds (optional garnish)

Instructions

  1. In a small bowl, whisk together maple syrup, sriracha, soy sauce, and minced garlic to create the spicy maple sauce.
  2. Heat olive oil in a skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden brown and nearly cooked through.
  3. Pour the spicy maple sauce over the chicken in the skillet. Reduce heat to medium and cook for an additional 3-4 minutes, spooning sauce over the chicken until fully cooked and glazed.
  4. While the chicken cooks, rinse jasmine rice under cold water until water runs clear.
  5. In a saucepan, combine jasmine rice, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
  6. Remove rice from heat and let it stand covered for 5 minutes. Fluff with a fork before serving.
  7. Serve the spicy maple glazed chicken over the coconut rice. Garnish with chopped green onions and toasted sesame seeds if desired.

Notes

For extra heat, add a pinch of cayenne pepper to the sauce or serve with a side of steamed vegetables for a well-rounded meal.

Find it online: https://foodsforyoursoul.com/spicy-maple-chicken-and-coconut-rice/