It is 6pm and you are tired. Dinner needs to happen fast. This Spicy Maple Chicken is the perfect solution. It brings warmth to a crisp fall evening. You will love the sweet and spicy balance. It is a meal that feels special but stays simple.
This dish delivers a restaurant-quality experience in your own kitchen. The chicken is tender and golden. The rice is rich and creamy. Your family will ask for seconds before the first bite is gone. Let us get cooking together.
Why You Will Love This Recipe
This recipe is a winner because it uses simple pantry staples. You likely have maple syrup and soy sauce already. It is ready in 40 minutes from start to finish. This makes it perfect for busy fall weeknights when time is short.
The flavor profile is balanced and approachable for everyone. You get a little heat and a little sweet. The coconut rice adds a cooling, velvety finish. It is a crowd-pleasing meal that looks much fancier than it actually is.
Simple Cooking Steps
Making this meal is very straightforward and stress-free. You will start the rice first so it can simmer. While that cooks, you whisk the glaze and sear the chicken. The sauce thickens quickly in the hot pan. Even if you are a beginner, you can master this one-pan glaze technique.
Ingredients You Will Need
This recipe relies on fresh chicken and a few flavorful liquids. Using pure maple syrup makes a huge difference in taste.
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water
- 1/4 cup pure maple syrup
- 2 tablespoons sriracha or chili garlic sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
Step-by-Step Directions
- In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
- Reduce heat to low, cover tightly, and simmer for 15 to 18 minutes. Remove from heat and let sit covered for 5 minutes.
- Whisk together maple syrup, sriracha, soy sauce, garlic, and ginger in a small bowl.
- Season the chicken pieces with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 6 to 8 minutes until golden brown.
- Pour the maple-chili glaze into the skillet with the chicken. Simmer for 3 to 5 minutes until the sauce is thick and glossy.
- Fluff the coconut rice with a fork and divide among four bowls.
- Top the rice with the spicy maple chicken and garnish with green onions.
Best Ways to Enjoy It
Serve this dish warm in deep, cozy bowls. The creamy coconut rice soaks up every drop of the maple glaze. Pair it with steamed broccoli or a crisp cucumber salad. For a full experience, enjoy it with a cold sparkling water. It is the ultimate comfort food for a quiet night in.
Storage and Reheating
Store any leftovers in an airtight container for up to three days. This recipe is excellent for meal prep lunches the next day. The flavors actually deepen as they sit. Reheat gently in the microwave with a splash of water. This keeps the rice from drying out and keeps the chicken tender.
Tips for Best Results
- Use full-fat coconut milk for the creamiest rice texture.
- Do not skip rinsing the jasmine rice to prevent gumminess.
- Pat the chicken dry before seasoning to get a better sear.
- Adjust the sriracha based on your family’s spice preference.
- For Thanksgiving leftovers, try this glaze on roasted turkey.
- Use a microplane to grate your ginger easily and finely.
- Let the sauce bubble until it looks like a thick syrup.
Ways to Switch It Up
- Swap chicken thighs for shrimp for an even faster meal.
- Use honey instead of maple syrup for a floral sweetness.
- Add a squeeze of fresh lime juice for a bright finish.
- In summer, serve this with a side of grilled pineapple.
Common Questions
Can I use chicken breast instead?
Yes, you certainly can use chicken breast. Just be careful not to overcook it so it stays juicy. Thighs are more forgiving for beginners.
Is this recipe too spicy for kids?
The maple syrup balances the heat very well. If your kids are sensitive, start with one tablespoon of sriracha. You can always add more later.
What if I do not have jasmine rice?
Basmati rice or any long-grain white rice will work fine. Follow the package instructions for the liquid-to-rice ratio if you swap. Coconut milk works with most white rice varieties.
I hope this cozy recipe brightens your fall evenings. It is a simple way to bring big flavor to your table tonight. Happy cooking!
— Lidia
Spicy Maple Chicken with Coconut Rice
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups jasmine rice, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup wate r
- 1/4 cup pure maple syrup
- 2 tablespoons sriracha or chili garlic sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 green onions , thinly sliced
Instructions
- In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat.
- Reduce heat to low, cover tightly, and simmer for 15 to 18 minutes until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
- While rice cooks, whisk together the maple syrup, sriracha, soy sauce, minced garlic, and grated ginger in a small bowl to create the glaze.
- Season the chicken pieces with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 6 to 8 minutes, turning occasionally until golden brown and cooked through.
- Pour the maple-chili glaze into the skillet with the chicken. Simmer for 3 to 5 minutes, stirring constantly, until the sauce reduces to a thick, glossy glaze that coats the chicken.
- Fluff the coconut rice with a fork and divide among four bowls.
- Top the rice with the spicy maple chicken and garnish with sliced green onions before serving.
