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Spicy Maple Chicken and Coconut Rice

A bowl of fluffy coconut rice topped with glistening spicy maple chicken pieces, garnished with sesame seeds and cilantro.
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A quick and easy skillet dinner featuring sticky, sweet-heat chicken served over fragrant coconut rice, perfect for weeknight meals and meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 cup jasmine rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup water
  • 1 tsp salt, divided
  • 1/4 cup pure maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp sriracha, or more to taste
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 tbsp sesame seeds, for garnish

Instructions

  1. Cook the coconut rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let stand, covered, for 5 minutes before fluffing with a fork.
  2. Prepare the chicken: While the rice cooks, pat the chicken pieces dry with paper towels. Season with the remaining 1/2 tsp salt.
  3. Make the sauce: In a small bowl, whisk together the maple syrup, soy sauce, sriracha, grated ginger, and minced garlic.
  4. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
  5. Thicken the sauce: In a small bowl, whisk together the cornstarch and 2 tbsp water to create a slurry. Pour the maple syrup mixture into the skillet with the chicken. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the chicken, about 1-2 minutes.
  6. Serve: Spoon the coconut rice into bowls. Top with the spicy maple chicken. Garnish with fresh cilantro and sesame seeds.

Notes

  • For extra spice, add more sriracha to the sauce.
  • You can substitute chicken breast for thighs, but adjust cooking time to prevent drying out.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

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