Maple Sriracha Chicken with Coconut Jasmine Rice (Print-Friendly Version)

Maple syrup, sriracha and vinegar form a short glaze for bite-size chicken served over coconut jasmine rice. Keep the glaze separate while the chicken starts cooking, then add it near the end. That sequence gives more control over browning and avoids reserving sauce that has touched raw chicken.

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# Ingredients You’ll Need:

→ Spicy Maple Chicken

01 - 1 lb chicken breast or thighs, cut into bite-sized pieces

02 - 3 tbsp maple syrup

03 - 2 tbsp sriracha

04 - 1 tbsp soy sauce

05 - 1 tbsp apple cider vinegar

06 - ½ tsp garlic, minced

07 - 1 tsp ginger, minced

08 - Salt and pepper to taste

09 - 1 tbsp olive oil

→ Coconut Rice

10 - 1 cup jasmine rice

11 - ½ cup coconut milk

12 - 1 cup water

13 - Pinch of salt

→ Optional Garnishes

14 - Fresh cilantro, chopped

15 - Lime wedges

16 - Toasted coconut flakes

17 - Sliced green onions

# How to Make It:

01 - Rinse the jasmine rice and drain well. Combine it in a saucepan with the measured coconut milk, water and pinch of salt.

02 - Bring to a simmer, cover and cook on low about fifteen minutes, checking tenderness and adding a little hot water only if needed. Remove from heat and rest covered five minutes before fluffing. In a clean bowl mix maple syrup, sriracha, soy sauce, vinegar, garlic and ginger; keep it separate from raw chicken.

03 - Pat evenly cut chicken pieces dry and season lightly. Heat the oil in a skillet and cook the chicken in a single layer, turning to brown.

04 - Lower the heat and add the glaze near the end of cooking. Simmer gently until thick pieces reach 165°F and the sauce coats them, loosening with a splash of water if it catches. Serve over the rice with the listed finishing toppings.

# Extra Suggestions:

01 - The rice uses one cup of water plus one-half cup of coconut milk for one cup of jasmine rice.

02 - A maple-heavy coating can darken before chicken cooks through.

03 - Their cooking times vary with size and thickness.

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