Spicy Maple Chicken Coconut Rice (Printable)
Sweet-spicy maple-glazed chicken atop creamy coconut jasmine rice, finished with scallions, 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 and freshly ground black pepper, to taste
→ Coconut Rice
10 - 1 1/2 cups jasmine rice, rinsed
11 - 13.5 ounces unsweetened coconut milk
12 - 1 cup water
13 - 1/2 teaspoon salt
→ Garnish
14 - 2 green onions, thinly sliced
15 - 1 tablespoon toasted sesame seeds
16 - Lime wedges
# How To Make It:
01 - In a mixing bowl, whisk maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper until fully combined.
02 - Pat the chicken breasts dry using paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken 2 to 3 minutes per side, until golden brown.
03 - Pour the maple sauce over the seared chicken breasts. Reduce heat to low, cover, and simmer for 10 to 12 minutes, turning once, until the chicken is cooked through and sauce thickens.
04 - In a saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, stir once, then reduce heat to low. Cover and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
05 - Serve slices of spicy maple chicken over a bed of coconut rice. Garnish with sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Tips:
01 -
- Your kitchen will smell incredible before dinner even hits the table.
- The coconut rice perfectly balances the bold flavors of the chicken for that crave-worthy finish.
02 -
- Opening the rice lid too soon can ruin its texture – patience pays off.
- Adding Sriracha in small amounts and tasting along the way taught me how much heat the sauce can handle before overwhelming the maple.
03 -
- Rinsing the rice until the water runs clear makes coconut rice less sticky and more delicate.
- Browning the chicken well before simmering in the sauce creates the best flavor foundation – don't rush that step.