Spicy Maple Chicken Coconut Rice (Printer-friendly)
Sweet-spicy maple-glazed chicken paired with fragrant coconut jasmine rice for a bold, easy main.
# What you'll need:
→ Spicy Maple Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1/3 cup pure maple syrup
04 - 2 tablespoons soy sauce
05 - 1 tablespoon Sriracha or other hot sauce
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon smoked paprika
09 - Salt, to taste
10 - Black pepper, to taste
→ Coconut Rice
11 - 1 1/2 cups jasmine rice, rinsed
12 - 1 can (13.5 ounces) unsweetened coconut milk
13 - 1 cup water
14 - 1/2 teaspoon salt
→ Garnish
15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges
# Method:
01 - In a small bowl, whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper until fully combined.
02 - Pat chicken breasts dry with paper towels and season both sides lightly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium heat. Add chicken and sear for 2 to 3 minutes per side until golden brown.
04 - Pour the prepared maple sauce over the seared chicken. Reduce heat to low, cover, and simmer for 10 to 12 minutes, turning chicken halfway, until cooked through and sauce is thickened.
05 - While chicken simmers, combine rinsed jasmine rice, unsweetened coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, then stir, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
06 - Serve spicy maple chicken over coconut rice. Top with sliced green onions, toasted sesame seeds, and a squeeze of lime juice.
# Expert Tips:
01 -
- The sauce thickens into a lacquer that hugs each bite of chicken in bold flavor.
- This coconut rice easily steals the show and makes any night feel like a getaway.
02 -
- Tried once to rush the rice by lifting the lid early – trust me, patience equals fluff.
- Adding the sauce too soon burns the sugars; wait until the chicken is beautifully seared first.
03 -
- Let the chicken rest for a few minutes before slicing – the juices stay locked in.
- Warming your plates keeps both rice and chicken perfect until the very last bite.