If you’re craving something bold, balanced, and easy to whip up on a weeknight, this Spicy Maple Chicken & Coconut Rice delivers. Tender, juicy chicken bites are coated in a sticky-sweet and fiery maple glaze and served over rich, fragrant coconut rice. It’s the kind of meal that tastes like it took hours to make—but only takes about 30 minutes from start to finish.

Whether you’re looking to impress someone or just treat yourself to a satisfying bowl full of flavor, this dish hits every note: sweet, spicy, creamy, and a little tangy. The garnishes take it over the top and make it dinner-party-worthy, even if you’re just eating in your pajamas.

Spicy Maple Chicken & Coconut Rice

Why You’ll Love This Recipe

Quick and easy: Ready in just 35 minutes with minimal prep.
Flavor-packed: Sweet maple syrup, spicy sriracha, tangy vinegar, and creamy coconut rice make every bite exciting.
Flexible: Swap proteins or grains based on what you have on hand.
Gluten-free: Naturally gluten-free and easy to adapt to different dietary needs.
Perfect for meal prep: The chicken and rice reheat beautifully for next-day lunches.

Ingredients

For the Spicy Maple Chicken:

1 lb chicken breast or thighs, cut into bite-sized pieces
3 tbsp maple syrup
2 tbsp sriracha (adjust to taste)
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tsp garlic, minced
1 tsp ginger, minced
Salt and pepper, to taste
1 tbsp olive oil

For the Coconut Rice:

1 cup jasmine rice
1 cup coconut milk
1 cup water
Pinch of salt

Optional Garnishes:

Fresh cilantro, chopped
Lime wedges
Toasted coconut flakes
Sliced green onions

Instructions

Prepare the Coconut Rice
Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes. Remove from heat and let sit (covered) for 5 more minutes. Fluff with a fork before serving.
Marinate the Chicken
In a mixing bowl, whisk together maple syrup, sriracha, soy sauce, apple cider vinegar, garlic, and ginger. Season chicken pieces with salt and pepper, then toss them in the marinade. Let the chicken rest for 10–15 minutes while the rice finishes.
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add the marinated chicken in a single layer. Cook for about 4–5 minutes per side, until golden brown and fully cooked. Pour any remaining marinade into the skillet and let simmer for an additional 2 minutes, until the sauce thickens slightly and coats the chicken.
Assemble the Bowls
Divide the coconut rice into bowls. Top with the spicy maple chicken. Garnish with cilantro, lime wedges, toasted coconut flakes, and sliced green onions, if desired.

Variations

Add vegetables: Stir-fry bell peppers, snap peas, or baby spinach with the chicken or serve steamed veggies on the side.
Use tofu or shrimp: This marinade works great with firm tofu or large shrimp. Adjust cook time accordingly.
Change up the grains: Try brown rice, quinoa, or cauliflower rice for a lower-carb option.
Make it dairy-free: Already is, as long as you skip garnishing with dairy-based sauces.

Heating & Storage

Storage: Store leftovers in airtight containers in the fridge for up to 3 days.
Reheating: Reheat chicken and rice together in a skillet over medium-low heat or microwave in 30-second intervals until warmed through.
Freezing: You can freeze the chicken and rice separately for up to 2 months. Thaw overnight in the fridge and reheat as above.

Conclusion
Spicy Maple Chicken & Coconut Rice is the kind of dinner that surprises you with how much flavor it delivers for such little effort. It’s comfort food with a kick—something sweet, spicy, and totally crave-worthy. The creamy coconut rice balances the bold sauce, making it an easy win for weeknights or meal prep. One bowl and you’ll understand why this dish earns a permanent spot in your rotation.*