Spicy Maple Chicken Coconut Rice (Printable Version)
Juicy chicken glazed in sweet-spicy maple over coconut jasmine rice, garnished with green onions and toasted sesame.
# What You 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 grated ginger
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 fl oz) 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
# Directions:
01 - In a mixing bowl, whisk together pure maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper until fully combined.
02 - Pat chicken breasts dry using paper towels and season lightly with salt and black pepper. Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear for 2 to 3 minutes per side until evenly golden.
03 - Pour prepared maple sauce over the chicken in the skillet. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, turning chicken halfway through, until fully cooked and sauce thickens.
04 - While chicken simmers, combine rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Bring mixture to a boil over medium-high heat. Stir, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
05 - Spoon coconut rice onto plates, top with spicy maple chicken, and drizzle with thickened sauce. Garnish with sliced green onions, toasted sesame seeds, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The sauce is a secret sweet-spicy elixir that transforms simple chicken into unforgettable comfort food.
- The coconut rice is creamy and makes the whole meal feel effortlessly special, perfect for guests or just a Tuesday.
02 -
- If you rush the searing, the sauce won’t cling and caramelize properly—give the pan time to work its magic.
- Lid off for the last few minutes of simmering helps your glaze get gloriously syrupy, not runny.
03 -
- Let the chicken rest for a minute or two after cooking, then slice for maximum juiciness.
- Using a nonstick skillet makes cleanup a breeze and the glaze less likely to stick and burn.