Description
This Spicy Maple Chicken & Coconut Rice recipe combines sweet and spicy flavors in a delicious Asian-inspired dish. Tender chicken thighs marinated in a spicy-sweet sauce are served over creamy coconut jasmine rice, creating a perfect balance of flavors and textures.
Ingredients
Scale
For the Spicy Maple Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (or more to taste)
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk (full-fat)
- 3/4 cup water
- 1/4 teaspoon salt
Additional Ingredients:
- 2 green onions, sliced
- 1 tablespoon chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a small bowl, whisk together maple syrup, soy sauce, sriracha, rice vinegar, garlic, and ginger. Marinate chicken thighs for at least 30 minutes.
- Cook the Chicken: Sear marinated chicken in an oven-safe skillet, then bake in the oven until cooked through.
- Cook the Coconut Rice: Combine jasmine rice, coconut milk, water, and salt in a saucepan. Simmer until rice is tender.
- Serve: Place spicy maple chicken over coconut rice, garnish with green onions, cilantro, and lime wedges.
Notes
- Adjust the sriracha to taste for preferred spice level.
- For added texture, sprinkle with chopped roasted peanuts or toasted coconut flakes.
- Prep Time: 15 minutes (plus 30 minutes marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 460
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 135 mg
