Spicy Maple Chicken Coconut Rice (Printable)
Juicy maple-glazed chicken atop fragrant coconut jasmine rice, finished with green onions, sesame and lime.
# 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 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 - 1 can (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
# Steps:
01 - In a mixing bowl, whisk together the maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and pepper until fully combined.
02 - Pat chicken breasts dry using paper towels. Lightly season both sides with salt and black pepper. Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2 to 3 minutes on each side until golden brown.
03 - Pour the prepared maple glaze over the chicken in the skillet. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, turning chicken halfway, until cooked through and sauce thickens to a glaze.
04 - Combine rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat. Stir once, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing rice with a fork.
05 - Spoon coconut rice onto serving plates. Top each portion with glazed spicy maple chicken. Garnish with sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Advice:
01 -
- This dish balances sweet, spicy, and creamy in a way that surprises you every bite&
- It’s quick enough for a weeknight but never fails to feel restaurant special&
02 -
- If you rush the sauce, it can burn quickly — keep the heat low once it simmers&
- Using cold rice won& yield the same creamy texture, so cook it fresh if you can&
03 -
- Browning the chicken well at the start gives you the best flavor — don’t crowd the pan&
- Whisking the maple sauce until glossy prevents any bits of garlic or ginger from sticking and burning&