Spicy Maple Chicken & Coconut Rice pairs juicy browned chicken with a glossy sauce made from pure maple syrup, soy sauce, fresh ginger, garlic, and sriracha. The sweet heat is balanced by rich, fluffy jasmine rice simmered in coconut milk.
This stovetop dinner comes together in under an hour without requiring a marinade. Boneless chicken thighs remain tender as the sauce reduces, while the coconut rice cooks in a separate saucepan at the same time.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Additional Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 chicken and rice bowls
- Difficulty: Easy
- Cooking Method: Stovetop
Why You’ll Love This Recipe
- Boneless chicken thighs stay moist during high-heat browning and brief simmering in the maple sauce.
- Maple syrup provides sweetness while helping the sauce reduce to a glossy coating.
- Soy sauce, rice vinegar, ginger, and garlic balance the maple syrup with saltiness, acidity, and savory depth.
- A cornstarch slurry thickens the sauce quickly without requiring a long reduction that could overcook the chicken.
- Cooking jasmine rice with coconut milk gives it a rich aroma and tender texture that softens the heat of the sauce.
Equipment Needed
- Medium saucepan with a tight-fitting lid
- Fine-mesh strainer
- 12-inch (30-cm) skillet
- Small mixing bowl or liquid measuring cup
- Whisk
- Tongs or sturdy spatula
- Instant-read meat thermometer
Ingredients You’ll Need
For the Coconut Rice
- 1 1/2 cups (280 g) jasmine rice, rinsed thoroughly and drained
- 1 can, 13.5 ounces (400 ml), full-fat unsweetened coconut milk, stirred well
- 1/2 cup (120 ml) water
- 1/2 teaspoon (3 g) fine sea salt
For the Spicy Maple Chicken
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 teaspoon (3 g) fine sea salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 tablespoon (15 ml) neutral cooking oil
- 1/4 cup (60 ml) pure maple syrup
- 3 tablespoons (45 ml) low-sodium soy sauce
- 1 1/2 tablespoons (22 ml) sriracha, or less to taste
- 1 tablespoon (15 ml) unseasoned rice vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- 4 medium garlic cloves (about 12 g), finely minced
- 1 tablespoon (6 g) finely grated fresh ginger
- 1 teaspoon (3 g) cornstarch
- 1 tablespoon (15 ml) cold water
For Serving
- 2 green onions, thinly sliced, optional, for garnish
- 1 tablespoon (9 g) toasted sesame seeds, optional, for garnish
- 1 medium lime, cut into wedges, optional, for serving
How to Make Spicy Maple Chicken & Coconut Rice
1. Rinse the rice
Place the jasmine rice in a fine-mesh strainer and rinse it under cool water until the water runs mostly clear. Drain thoroughly so excess water does not make the finished rice overly soft.
2. Start the coconut rice
Combine the rinsed rice, coconut milk, 1/2 cup water, and salt in a medium saucepan. Stir once to distribute the coconut milk evenly.
3. Cook the rice
Bring the mixture to a gentle boil over medium-high heat. Stir once, reduce the heat to low, and cover with a tight-fitting lid. Cook for 15 minutes without lifting the lid.
4. Rest the rice
Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes. The grains will finish absorbing the liquid during this rest.
5. Season the chicken
While the rice cooks, pat the chicken pieces dry with paper towels. Season them evenly with the salt and black pepper.
6. Mix the maple sauce
In a small bowl or measuring cup, whisk together the maple syrup, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger. In a separate small bowl, stir the cornstarch and cold water until completely smooth.
7. Brown the chicken
Heat the neutral oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned on several sides. Work in two batches if the skillet is crowded.
8. Check the chicken
Transfer the chicken to a clean plate when the thickest pieces reach at least 160°F (71°C). The chicken will finish cooking in the sauce.
9. Reduce the maple sauce
Lower the heat to medium. Pour the maple mixture into the skillet and scrape up the browned bits from the bottom. Simmer for 2 minutes, stirring frequently. The sauce should bubble steadily but not scorch.
10. Thicken the sauce
Stir the cornstarch slurry again, then whisk it into the skillet. Cook for 30 to 60 seconds, until the sauce looks glossy and lightly coats the back of a spoon.
11. Finish the chicken
Return the chicken and any accumulated juices to the skillet. Toss to coat and cook for 2 to 3 minutes, until the sauce clings to the pieces and the chicken reaches 165°F (74°C). If the sauce becomes too thick, stir in 1 tablespoon water.
12. Fluff and serve
Fluff the rested coconut rice gently with a fork. Divide it among four bowls and top with the spicy maple chicken. Garnish with green onions and sesame seeds, and serve with lime wedges, if using.
Tips for Success
- Stir the canned coconut milk before measuring so the thick cream and thinner liquid are evenly combined.
- Keep the rice covered during cooking and resting. Releasing the trapped steam can leave the grains unevenly cooked.
- Dry the chicken before adding it to the skillet so it develops browned edges instead of steaming.
- Do not overcrowd the pan. Browning the chicken in two batches produces better color and prevents excess liquid from collecting.
- Watch the sauce closely after adding the maple syrup. Its natural sugars can scorch over excessively high heat.
- Add the cornstarch slurry only after the sauce has simmered, then cook briefly to avoid an overly thick or gummy coating.
Storage, Freezing, and Make-Ahead Instructions
Refrigerate the chicken and coconut rice within 2 hours of cooking. Store them in separate airtight containers for up to 4 days. Keeping them separate prevents the rice from absorbing all the sauce.
Reheat the chicken in a covered skillet over medium-low heat with 1 to 2 tablespoons of water. Stir occasionally until it reaches 165°F (74°C). Reheat the rice with a splash of water in a covered saucepan or microwave-safe container so it steams rather than dries out.
The cooked chicken and rice can be frozen in separate freezer-safe containers for up to 2 months. Thaw them overnight in the refrigerator before reheating. The coconut rice may be slightly softer after freezing.
For make-ahead preparation, mix the maple sauce up to 3 days in advance and refrigerate it in a sealed container. Cut the chicken up to 1 day ahead and store it separately. Rinse and cook the rice shortly before serving for the best texture.
FAQ
How spicy is Spicy Maple Chicken & Coconut Rice?
Using 1 1/2 tablespoons of sriracha creates moderate heat balanced by maple syrup and coconut rice. For a mild version, use 1 to 2 teaspoons. Additional sriracha can be served at the table for those who prefer more heat.
Can I use chicken breast instead of chicken thighs?
Yes. Cut the chicken breast into even 1-inch pieces and follow the same method. Begin checking the temperature after about 5 minutes of browning because breast meat can dry out more quickly.
Why is my coconut rice greasy or overly soft?
The coconut milk may not have been mixed before measuring, or the rice may have retained too much rinsing water. Stir the coconut milk well, drain the rice thoroughly, and cook it at the lowest heat once covered.
What should I do if the maple sauce is too thick?
Stir in warm water 1 tablespoon at a time over low heat until the sauce becomes glossy and fluid enough to coat the chicken. Avoid adding too much water at once.
Can I use a different type of rice?
Long-grain white rice can be used, but check its package for the recommended liquid ratio and cooking time. Brown rice requires a different amount of liquid and a much longer cooking time.
Ingredients
Method
- Rinse the rice: Place the jasmine rice in a fine-mesh strainer and rinse it under cool water until the water runs mostly clear. Drain thoroughly so excess water does not make the finished rice overly soft.
- Start the coconut rice: Combine the rinsed rice, coconut milk, 1/2 cup water, and salt in a medium saucepan. Stir once to distribute the coconut milk evenly.
- Cook the rice: Bring the mixture to a gentle boil over medium-high heat. Stir once, reduce the heat to low, and cover with a tight-fitting lid. Cook for 15 minutes without lifting the lid.
- Rest the rice: Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes. The grains will finish absorbing the liquid during this rest.
- Season the chicken: While the rice cooks, pat the chicken pieces dry with paper towels. Season them evenly with the salt and black pepper.
- Mix the maple sauce: In a small bowl or measuring cup, whisk together the maple syrup, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger. In a separate small bowl, stir the cornstarch and cold water until completely smooth.
- Brown the chicken: Heat the neutral oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned on several sides. Work in two batches if the skillet is crowded.
- Check the chicken: Transfer the chicken to a clean plate when the thickest pieces reach at least 160°F (71°C). The chicken will finish cooking in the sauce.
- Reduce the maple sauce: Lower the heat to medium. Pour the maple mixture into the skillet and scrape up the browned bits from the bottom. Simmer for 2 minutes, stirring frequently. The sauce should bubble steadily but not scorch.
- Thicken the sauce: Stir the cornstarch slurry again, then whisk it into the skillet. Cook for 30 to 60 seconds, until the sauce looks glossy and lightly coats the back of a spoon.
- Finish the chicken: Return the chicken and any accumulated juices to the skillet. Toss to coat and cook for 2 to 3 minutes, until the sauce clings to the pieces and the chicken reaches 165°F (74°C). If the sauce becomes too thick, stir in 1 tablespoon water.
- Fluff and serve: Fluff the rested coconut rice gently with a fork. Divide it among four bowls and top with the spicy maple chicken. Garnish with green onions and sesame seeds, and serve with lime wedges, if using.
