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Pan-seared chicken bites coated in a glossy maple glaze served over fluffy white coconut rice with green onions

Spicy Maple Chicken with Coconut Rice

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 580 kcal

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.