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Spicy Maple Chicken & Coconut Rice finished recipe

Spicy Maple Chicken & Coconut Rice

5 from 65 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 chicken and rice bowls servings
Ingredients Method

Ingredients
  

For the Coconut Rice
  • 1 1/2 cups jasmine rice rinsed thoroughly and drained
  • 1 can 13.5 ounces (400 ml), full-fat unsweetened coconut milk, stirred well
  • 1/2 cup water
  • 1/2 teaspoon fine sea salt
For the Spicy Maple Chicken
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon neutral cooking oil
  • 1/4 cup pure maple syrup
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons sriracha or less to taste
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 4 medium garlic cloves (about 12 g) finely minced
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
For Serving
  • 2 green onions thinly sliced, optional, for garnish
  • 1 tablespoon toasted sesame seeds optional, for garnish
  • 1 medium lime cut into wedges, optional, for serving

Method
 

Method
  1. 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. 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. 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. 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. While the rice cooks, pat the chicken pieces dry with paper towels. Season them evenly with the salt and black pepper.
  6. 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. 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. 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. 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. 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. 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 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.

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