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This Sweet-Spicy Maple Glazed Chicken with Coconut Rice blends sugary, hot, and smooth tastes in one tempting dish. The sticky maple sriracha glaze hugging juicy chicken chunks alongside aromatic coconut rice makes a flavor harmony that'll make you grab another helping.
I came up with this dish when I wanted something spicy yet comforting. My kids instantly asked me to add it to our usual meals, and it now shows up on our table a couple times every month.
- Chicken breast or thighs thighs pack more flavor and juiciness, but breasts are great for a trimmer choice
- Maple syrup gives natural sweetness and forms a clingy coating, go for real maple syrup instead of breakfast syrup
- Sriracha brings just enough warmth that grows without being too much, tweak based on how spicy you like things
- Soy sauce brings savory depth and saltiness, grab low sodium if you're watching your salt
- Apple cider vinegar cuts through sweetness with a zingy kick
- Fresh garlic and ginger key flavor boosters that build the taste foundation, don't use powdered stuff
- Jasmine rice offers light flowery scents that match perfectly with coconut milk
- Coconut milk makes the rice rich and velvety with island vibes, full fat tastes best
- Fresh garnishes add color and crunch to finish the dish
Tasty Spicy Maple Chicken & Coconut Rice Steps
- Prepare the rice
- Wash jasmine rice several times until the water looks clear to get rid of starch. Mix with coconut milk, water, and salt in a pot. Let it start bubbling, then turn heat way down and put the lid on. Cook for 15 minutes without lifting the lid, then take it off the heat but keep it covered for 5 more minutes. This waiting time really helps make fluffy rice.
- Mix the marinade
- In a bowl, stir maple syrup, sriracha, soy sauce, apple cider vinegar, crushed garlic and ginger until they're all mixed up. Your sauce should look reddish-brown and taste both sweet and spicy. Try a bit and add more of anything if needed.
- Prepare and marinate chicken
- Slice chicken into same-sized chunks, about 1 inch big, so they'll cook evenly. Sprinkle with a bit of salt and pepper before throwing them in the marinade. Toss them around to coat every piece, then let them sit for at least 10 minutes. Even this quick soak adds tons of flavor.
- Cook the chicken
- Warm olive oil in a big pan over medium heat until it shines but doesn't smoke. Put chicken pieces in without crowding them. Cook about 4-5 minutes on each side until they turn golden and sticky. The maple sugar will help make a tasty crust. Pour in any leftover marinade and let it bubble for 2 minutes until it turns into a shiny sauce that sticks to the chicken.
- Assemble your bowls
- Stir the coconut rice with a fork and scoop it into bowls. Put the maple chicken on top, making sure to pour extra pan sauce over everything. Throw on your favorite fresh toppings for more color and crunch.
Sriracha really makes this dish shine. I found that mixing it with maple syrup creates an amazing flavor that turns plain chicken into something you'll crave. My husband usually stays away from hot food, but he scrapes his plate clean whenever I cook this.
Adjusting The Heat Level
This dish comes with medium spiciness that most folks enjoy. If you're cooking for kids or people who don't like heat, start with just 1 tablespoon of sriracha and try the sauce before adding more. If you love fiery food, kick up the heat by using extra sriracha, some red pepper flakes, or even a chopped fresh chili in your marinade. The maple syrup helps cool things down even with lots of spice, so play around until you find what works for you.
Keeping Leftovers
This meal makes great leftovers and works well for meal prep. Keep the chicken and rice in separate containers in your fridge for up to 3 days. The flavors actually get better overnight as the chicken soaks up more sauce. When warming up, add a little water to the rice so it doesn't dry out. Heat the chicken in a pan instead of the microwave to keep its texture and make the sauce sticky again. Add fresh toppings right before eating for the best look and taste.
What To Serve With It
While totally yummy by itself, this Spicy Maple Chicken goes great with simple sides that work with its big flavors. A fresh cucumber salad with rice vinegar cools down the heat nicely. Steamed or roasted broccoli soaks up extra sauce perfectly. For a bigger meal, top it with a fried egg or some avocado slices. When having friends over, set out all the toppings and let everyone build their own bowls.
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Switching Up Ingredients
What's great about this dish is how flexible it is. No maple syrup around? Honey works fine though it'll taste a bit different. You can use chicken broth instead of coconut milk for the rice if needed, but it won't be as creamy. Want a vegetarian version? Firm tofu works great instead of chicken - just squeeze out the water and let it marinate longer. Use tamari instead of soy sauce if you can't have gluten. Switch rice for quinoa or cauliflower rice if you want fewer carbs, just cook them differently.
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Frequently Asked Questions
- → How can I make this less spicy?
Sure! Use less sriracha or go for a mild hot sauce. Add extra maple syrup to keep the balance of sweet and heat.
- → What’s a good coconut milk replacement?
No coconut milk? Mix regular milk with coconut oil or extract. For creaminess, try watered-down heavy cream instead. The flavor will change a bit though.
- → Is it gluten-free?
It can be! Swap soy sauce with tamari or coconut aminos. Also, double-check your sriracha ingredients to be safe.
- → How do I prep this meal ahead?
Store the cooked chicken and rice in separate containers for up to 3 days. Keep the chicken juicy by reheating with a touch of water and microwave the rice under a damp paper towel to bring back moisture.
- → What veggies go well with it?
Try steamed broccoli, sautéed snap peas, or roasted bell peppers. For freshness, add a cucumber salad or some tangy quick-pickled veggies.
- → Can I swap in bone-in chicken?
Definitely! Bone-in chicken works great but takes longer to cook. Brown first, then simmer in the sauce for 25-30 minutes, basting now and then.