Spicy Maple Chicken & Coconut Rice (Printable)
Sweet-spicy maple-glazed chicken atop fragrant coconut jasmine rice, finished with green onions, sesame and lime.
# 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 - 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 - Whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, and a pinch of salt and black pepper in a small bowl until fully combined.
02 - Pat chicken breasts dry and sprinkle lightly with salt and black pepper on both sides.
03 - Heat olive oil in a large skillet over medium heat. Place chicken breasts in the skillet and sear for 2 to 3 minutes per side until golden brown.
04 - Pour prepared maple sauce over the chicken. Reduce heat to low, cover the skillet, and allow to simmer for 10 to 12 minutes, turning the chicken halfway through, until thoroughly cooked and sauce is thickened.
05 - In a saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat, stir, then cover and reduce heat to low. Cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork before serving.
06 - Arrange coconut rice onto serving plates, top with glazed chicken, and spoon any remaining sauce over the chicken. Garnish with thinly sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Hints:
01 -
- The combination of spicy-sweet sticky chicken over creamy coconut rice feels like a secret shortcut to restaurant-level flavor at home.
- This dinner is as comforting as a cozy night in, but bold enough to impress when friends drop by unexpectedly.
02 -
- Once I rushed the rice and peeked too early—it turned out gummy, so patience really pays off for perfect grains.
- Doubling the sauce makes enough for extra drizzling and prevents any arguing over who got the best bit of glaze.
03 -
- Cutting the chicken into thick strips before cooking speeds things up and ensures more surface area gets coated in the maple glaze.
- Browning the chicken well before adding the sauce deepens all the flavors, so don't be afraid of a bit of golden crust.