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Spicy Maple Chicken & Coconut Rice

A mouthwatering dish featuring succulent chicken glazed in a sweet and spicy maple sauce, served over fluffy coconut rice.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Spicy Maple Chicken
  • 1 lb 1 lb (450g) chicken thigh fillets, boneless and skinless
  • 1/4 cup 1/4 cup maple syrup
  • 1 tablespoon 1 tablespoon soy sauce (Halal)
  • 1 teaspoon 1 teaspoon minced garlic
  • 1 teaspoon 1 teaspoon minced ginger
  • 1 tablespoon 1 tablespoon sriracha (adjust to taste)
  • Salt and pepper, to taste
  • 2 tablespoons 2 tablespoons olive oil
For the Coconut Rice
  • 1 cup 1 cup jasmine rice
  • 1 can 1 can (13.5 oz) coconut milk
  • 1 cup 1 cup water
  • 1/2 teaspoon 1/2 teaspoon salt
  • Optional: Fresh cilantro for garnish

Method
 

Preparation of Rice
  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil.
  3. Reduce the heat, cover with a lid, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
Marinating the Chicken
  1. Cut the chicken thighs into bite-sized pieces.
  2. In a bowl, mix the maple syrup, soy sauce, minced garlic, minced ginger, sriracha, salt, and pepper.
  3. Add the chicken pieces and let them marinate for at least 10 minutes.
Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the marinated chicken, spreading it out in an even layer. Cook for about 5-7 minutes, turning until golden-brown and cooked through.
Serving
  1. Spoon the coconut rice onto plates, top with the spicy maple chicken, and drizzle any remaining sauce over the top.
  2. Finish with fresh cilantro, if desired.

Notes

Don't overcrowd the skillet when cooking the chicken to avoid steaming. Store leftovers in an airtight container in the fridge for up to 3 days.