Description
Indulge in the delicious flavors of Spicy Maple Chicken & Coconut Rice. Discover a new favorite recipe for dinner tonight!
Ingredients
Scale
- 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons (45ml) pure maple syrup (not pancake syrup)
- 2 tablespoons (30ml) soy sauce (low sodium preferred)
- 1 tablespoon (15ml) vegetable oil
- 1 tablespoon (15ml) sriracha sauce (adjust to taste)
- 2 teaspoons (10g) minced fresh ginger
- 3 garlic cloves, minced (about 1 tablespoon)
- 1–2 teaspoons red pepper flakes (adjust for desired heat level)
- 1 tablespoon (15ml) rice vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups (300g) jasmine rice, rinsed and drained
- 1 can (13.5 oz/400ml) coconut milk
- ½ cup (120ml) water
- ½ teaspoon salt
- 2 tablespoons chopped fresh cilantro (for garnish)
- 1 lime, cut into wedges (for serving)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Step 1: Prepare the Chicken Marinade In a medium bowl, whisk together the maple syrup, soy sauce, sriracha, ginger, minced garlic, rice vinegar, salt, and pepper until well combined. Add the chicken pieces, tossing to ensure each piece is well coated. Let the chicken marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more intense flavor). This brief marination allows the chicken to absorb the sweet-spicy flavor profile that makes this Spicy Maple Chicken so delicious.
- Step 2: Start the Coconut Rice While the chicken marinates, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Step 3: Cook the Chicken Heat the vegetable oil in a large skillet over medium-high heat. Using a slotted spoon, transfer the marinated chicken to the hot pan, reserving the marinade for later. Cook the chicken for 4-5 minutes, stirring occasionally, until the pieces begin to brown on all sides. The caramelization process here builds tremendous flavor, so resist the urge to stir constantly.
- Step 4: Create the Maple Glaze Pour the reserved marinade into the skillet with the chicken. Bring the mixture to a simmer and cook for an additional 5-7 minutes, until the sauce reduces and thickens into a glossy glaze that coats the chicken pieces and the chicken is fully cooked through (internal temperature of 165°F/74°C). If the sauce reduces too quickly, add a tablespoon of water to adjust the consistency.
- Step 5: Finish and Serve Fluff the coconut rice with a fork and transfer it to serving plates or a large platter. Top with the Spicy Maple Chicken and drizzle any remaining glaze from the pan over the top. Garnish with sliced green onions and fresh cilantro. Serve with lime wedges on the side for a bright, citrusy accent that perfectly complements the sweet and spicy flavors of the dish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg