Ingredients for Spicy Maple Chicken and Coconut Rice

• Boneless, skinless chicken thighs, cut into 1-inch pieces: Provides the tender, juicy protein base for our Spicy Maple Chicken. They absorb the spicy maple glaze beautifully. Always pat them dry for a better sear to achieve that perfect caramelization.
• Uncooked Jasmine rice, rinsed: The aromatic foundation for our creamy coconut rice. Its delicate fragrance pairs perfectly with the rich sauce. Rinse thoroughly under cold water until the water runs clear to remove excess starch.
• Full-fat coconut milk: Essential for creamy, aromatic coconut rice. It imparts a subtle sweetness and luxurious texture that makes this dish truly special. Shake the can well before opening to ensure a consistent blend.
• Pure maple syrup (100%, not pancake syrup): The star of the spicy maple glaze, offering natural sweetness and incredible depth of flavor. Use only real maple syrup for the authentic taste in this Spicy Maple Chicken recipe.
• Low-sodium soy sauce: Adds crucial umami and expertly balances the sweetness in the chicken glaze. Opt for low-sodium to carefully control the overall saltiness of your dish, ensuring perfect seasoning.
• Sriracha or Gochujang, to taste: Delivers the vibrant “spicy” kick to the maple chicken, making it truly ultimate. Adjust to your preferred heat level; start with less and add more if you dare.
• Fresh ginger, grated: Infuses the chicken with a warm, zesty aroma and a delightful zing. It’s a key flavor builder, adding complexity. Peel with a spoon for easy removal of the skin.
• Garlic cloves, minced: An aromatic base, providing pungent depth and warmth to both the chicken and the rice. Freshly minced garlic is always best for maximum flavor impact.
• Fresh lime juice: Brightens the entire dish with a tangy, citrusy finish that cuts through the richness beautifully. It’s vital for a balanced flavor profile. Use fresh limes, not bottled juice.
• Vegetable oil: Perfect for searing the chicken to golden perfection and ensuring even cooking. It has a high smoke point, ideal for high-heat cooking. Can substitute with canola.
• Sea salt: An essential seasoning that enhances all the flavors, bringing out the best in both the chicken and the coconut rice. Season gradually and taste as you go.
• Black pepper, freshly ground: Adds a subtle warmth and aromatic complexity, elevating the overall taste experience. Freshly ground pepper offers superior flavor compared to pre-ground.
• Green onions, thinly sliced: Provides a fresh, mild oniony crunch and vibrant color as a delightful garnish. A simple yet effective topping for visual appeal and a burst of freshness.
• Toasted sesame seeds: Adds a delicate nutty crunch and an elegant visual appeal to the finished Spicy Maple Chicken and Coconut Rice. Toast lightly in a dry pan for best flavor.

How to Make Spicy Maple Chicken and Coconut Rice

Prep Chicken & Rice:

Begin by rinsing your Jasmine rice until the water runs clear. In a bowl, combine chicken pieces with grated ginger, minced garlic, sea salt, and black pepper. Let the chicken marinate briefly for maximum flavor.

Cook Coconut Rice:

In a medium saucepan, combine the rinsed rice, full-fat coconut milk, and 1 teaspoon sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and rice is tender.

Prepare Glaze:

While the rice cooks, whisk together the maple syrup, low-sodium soy sauce, Sriracha or Gochujang, and fresh lime juice in a small bowl. This creates the incredible spicy maple glaze for your chicken. Adjust spice as desired.

Cook Chicken:

Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-7 minutes until browned and cooked through. Pour in the spicy maple glaze, simmering for 2-3 minutes until thickened and coating the chicken.

Combine Dish:

Once the chicken is beautifully glazed and the coconut rice is ready, gently fluff the rice with a fork. You’re almost ready to enjoy your incredible Spicy Maple Chicken and Coconut Rice. Let it rest briefly.

Garnish & Serve:

Spoon the aromatic coconut rice onto plates, topping generously with the glorious Spicy Maple Chicken. Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve this comforting Spicy Maple Chicken and Coconut Rice immediately.

How to Store Spicy Maple Chicken and Coconut Rice

To store leftovers, transfer your Spicy Maple Chicken and Coconut Rice to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t leave it out too long; coconut rice can spoil quickly, a mistake I made early on. Discard immediately if it smells sour or looks slimy.

For make-ahead convenience, you can prep the chicken marinade and glaze ingredients up to 24 hours in advance. However, cook the rice and chicken fresh when ready to serve for optimal taste and texture.

Store chicken and rice separately if possible for easier reheating and to maintain freshness.

What to Serve with Spicy Maple Chicken and Coconut Rice

Serve this comforting Spicy Maple Chicken and Coconut Rice immediately, ensuring each plate gets a generous portion of both the tender chicken and aromatic rice. For a special occasion, garnish with fresh cilantro or an extra sprinkle of toasted sesame seeds. This vibrant meal is perfect enjoyed warm and pairs wonderfully with a crisp, simple green salad to cut through the richness.

I personally love to serve this family-style, with big bowls of the chicken and rice. This encourages everyone to scoop their own, making the meal feel wonderfully communal. It’s the perfect way to share and enjoy.

Frequently Asked Questions

→ Can I make this Spicy Maple Chicken and Coconut Rice recipe gluten-free?

Yes, absolutely! To make The Ultimate Spicy Maple Chicken gluten-free, substitute the low-sodium soy sauce with tamari. Always ensure your Sriracha or Gochujang is also certified gluten-free, as some brands contain wheat.

→ How do I prevent my coconut rice from becoming gummy or clumpy?

The key is thoroughly rinsing your Jasmine rice until the water runs completely clear. This removes excess starch, preventing gumminess. Also, resist lifting the lid during simmering; trust the process for perfectly fluffy rice.

→ What if I don’t have Sriracha for The Ultimate Spicy Maple Chicken?

If you don’t have Sriracha for your Spicy Maple Chicken, Gochujang is a fantastic alternative as listed, offering a rich, savory heat. You can also use chili garlic sauce or even a pinch of cayenne pepper for a different kind of kick.

→ How long can I store leftover Spicy Maple Chicken and Coconut Rice in the fridge?

You can store leftover Spicy Maple Chicken and Coconut Rice in an airtight container in the refrigerator for 3-4 days. Remember, coconut rice can spoil quickly, a mistake I made early on, so discard if it smells sour.

→ Can I make this Ultimate Spicy Maple Chicken and Coconut Rice recipe ahead of time?

For optimal taste and texture, it’s best to cook the chicken and rice fresh when ready to serve. However, you can prep the chicken marinade and glaze ingredients up to 24 hours in advance to save time.