Spicy Maple Chicken & Coconut

This Spicy Maple Chicken with Coconut Rice brings together sweet, spicy, and creamy flavors in one irresistible bowl. The combination of sticky maple sriracha sauce coating tender chicken pieces paired with fragrant coconut rice creates a perfect balance that will have you coming back for seconds.

I first created this recipe when I was craving something with a bit of kick but also wanted something comforting. My family immediately requested it be added to our regular rotation, and now it appears on our dinner table at least twice a month.

• Chicken breast or thighs the thighs offer more flavor and moisture, but breasts work perfectly for a leaner option
• Maple syrup provides natural sweetness and creates a sticky glaze, opt for pure maple syrup rather than pancake syrup
• Sriracha delivers the perfect amount of heat that builds rather than overwhelms, adjust according to your spice preference
• Soy sauce adds umami depth and saltiness, use low sodium if watching salt intake
• Apple cider vinegar balances the sweetness with tangy brightness
• Fresh garlic and ginger essential aromatics that provide a flavor foundation, always use fresh for best results
• Jasmine rice has a subtle floral aroma that pairs beautifully with coconut milk
• Coconut milk creates rich, creamy rice with tropical notes, use full fat for maximum flavor
• Fresh garnishes brighten the dish and add texture contrast

How To Make Spicy Maple Chicken & Coconut Rice

Prepare the rice

Rinse jasmine rice thoroughly until water runs clear to remove excess starch. Combine with coconut milk, water, and salt in a medium saucepan. Bring to a gentle boil, then immediately reduce to a low simmer and cover. Cook for exactly 15 minutes without peeking, then remove from heat and let sit covered for another 5 minutes. This resting period is crucial for properly fluffy rice.

Mix the marinade

In a medium bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, minced garlic and ginger until well combined. The marinade should be a beautiful reddish brown color with a balance of sweetness and spice. Taste and adjust seasonings if needed.

Prepare and marinate chicken

Cut chicken into even bite sized pieces, about 1 inch cubes, ensuring they'll cook evenly. Season lightly with salt and pepper before adding to the marinade. Toss thoroughly to coat each piece, then allow to marinate for at least 10 minutes. Even this short marinating time infuses significant flavor.

Cook the chicken

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Add chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 4 to 5 minutes per side until golden brown and caramelized. The sugars in the maple syrup will help create a delicious crust. Add any remaining marinade to the pan and simmer for 2 minutes until it thickens into a glossy sauce that coats the chicken.

Assemble your bowls

Fluff the coconut rice with a fork and portion into serving bowls. Top with the sticky maple chicken, making sure to drizzle extra sauce from the pan over top. Add your choice of fresh garnishes for color, texture and flavor contrast.

The sriracha is really the star ingredient here. I discovered that adding it to maple syrup creates an incredible flavor transformation that elevates simple chicken into something truly craveable. My husband, who typically avoids spicy food, practically licks his plate clean when I make this dish.

Spice Level Customization

This recipe is designed with a moderate heat level that most people can enjoy. If cooking for children or those sensitive to spice, start with just 1 tablespoon of sriracha and taste the marinade before adding more. For heat lovers, you can ramp up the spice by adding extra sriracha, a sprinkle of crushed red pepper flakes, or even a finely diced fresh chili pepper to the marinade. The sweet maple syrup helps balance even higher levels of heat, so don't be afraid to experiment until you find your perfect balance.

Storage and Meal Prep

This dish makes excellent leftovers and can be easily meal prepped for busy weekdays. Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days. The flavors actually develop and improve overnight as the chicken continues to absorb the sauce. When reheating, add a splash of water to the rice to prevent it from drying out. For the chicken, reheat in a skillet rather than the microwave to maintain its texture and caramelize the sauce again. Prepare fresh garnishes at the time of serving for the best flavor and presentation.

Serving Suggestions

While delicious on its own, this Spicy Maple Chicken pairs wonderfully with simple sides that complement its bold flavors. A crisp cucumber salad with rice vinegar provides refreshing contrast to the heat. Steamed or roasted broccoli works beautifully to soak up extra sauce. For a more substantial meal, add a fried egg on top or serve with avocado slices. If entertaining, set up a build your own bowl station with all the garnishes and let guests customize their meals.

Ingredient Substitutions

The beauty of this recipe is its flexibility. No maple syrup? Honey makes an excellent substitute though it will change the flavor profile slightly. Coconut milk can be replaced with chicken broth for the rice if needed, though you'll lose some of the creamy richness. For a vegetarian version, extra firm tofu works wonderfully in place of chicken just be sure to press it well and allow for slightly longer marinating time. Tamari can replace soy sauce for a gluten free option. Rice can be swapped for quinoa or cauliflower rice for lower carb alternatives, just adjust cooking times accordingly.

Recipe FAQs

→ Can I make this dish less spicy?

Absolutely! Simply reduce the amount of sriracha in the marinade or substitute with a milder hot sauce. You can also add a bit more maple syrup to balance the heat while maintaining the sweet-savory flavor profile.

→ What can I substitute for coconut milk?

If you don't have coconut milk, you can use a combination of regular milk and a tablespoon of coconut oil or extract for flavor. Alternatively, heavy cream thinned with a bit of water will provide a rich texture, though with a different flavor profile.

→ Is this dish gluten-free?

This dish can easily be made gluten-free by substituting regular soy sauce with tamari or coconut aminos. Always check your sriracha brand as some may contain gluten-containing additives.

→ How can I meal prep this dish?

Both the chicken and rice store well separately in airtight containers for up to 3 days. Reheat the chicken in a skillet with a splash of water to prevent drying out, and the rice in the microwave with a damp paper towel covering it to restore moisture.

→ What vegetables pair well with this dish?

Steamed broccoli, sautéed snap peas, or roasted bell peppers complement the flavors nicely. For a complete meal, consider adding a simple cucumber salad with rice vinegar dressing or some quick-pickled vegetables for acidity that balances the sweet-spicy sauce.

→ Can I use bone-in chicken instead?

Yes, bone-in chicken thighs or drumsticks work well but require longer cooking time. Brown them in the pan first, then simmer covered in the sauce for about 25-30 minutes until fully cooked, occasionally basting with the sauce.