Spicy Maple Chicken With Coconut Rice

I love making this Spicy Maple Chicken With Coconut Rice when I want a bold, comforting meal that balances heat, sweetness, and creaminess. The sticky maple-glazed chicken pairs beautifully with the soft, fragrant coconut rice, making every bite feel cozy and satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s packed with flavor and easy enough for a weeknight. I enjoy how the sweetness of the maple syrup softens the spice while the coconut rice keeps everything mellow and comforting. It’s one of those meals that feels exciting without being complicated.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the spicy maple chicken
1½ pounds chicken thighs or chicken breast
2 tablespoons olive oil
⅓ cup maple syrup
2 tablespoons soy sauce
1 tablespoon sriracha
1 teaspoon chili flakes
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

For the coconut rice
1½ cups jasmine or long-grain white rice
1 cup coconut milk
1 cup water
½ teaspoon salt

Directions

I start by mixing the maple syrup, soy sauce, sriracha, chili flakes, garlic, salt, and black pepper in a bowl to make the sauce.

I heat olive oil in a large skillet over medium-high heat. I add the chicken and cook it until golden on both sides. I pour the maple sauce over the chicken, reduce the heat, and let it simmer until the chicken is cooked through and the sauce thickens into a glossy glaze. I spoon the sauce over the chicken as it cooks.

While the chicken cooks, I rinse the rice and add it to a pot with coconut milk, water, and salt. I bring it to a boil, reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed and the rice is tender. I fluff it with a fork before serving.

I serve the spicy maple chicken over the coconut rice, making sure to drizzle extra sauce on top.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: about 35 minutes

Variations

I sometimes add a splash of lime juice to the sauce for brightness. When I want extra heat, I increase the sriracha or chili flakes. I also enjoy adding steamed broccoli or snap peas to make it a complete one-bowl meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently on the stove or in the microwave, adding a small splash of water if the sauce thickens too much.

FAQs

Is this dish very spicy?

I find it moderately spicy, and I easily adjust the heat by changing the amount of sriracha or chili flakes.

Can I use chicken breast instead of thighs?

I use chicken breast often, just being careful not to overcook it so it stays juicy.

Can I make this dish ahead of time?

I prepare it ahead and reheat gently, as the flavors deepen nicely overnight.

Can I make the coconut rice dairy-free?

I keep it dairy-free already by using coconut milk and water.

What can I serve with this dish?

I like serving it with a simple cucumber salad or roasted vegetables.

Conclusion

I keep coming back to this Spicy Maple Chicken With Coconut Rice because it’s comforting, bold, and perfectly balanced. It’s the kind of recipe that feels exciting to eat while still being easy and reliable to make at home.

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