Spicy Maple Chicken Coconut Rice (Printable)
Sweet-spicy maple-glazed chicken atop creamy coconut jasmine rice, finished with scallions, 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 (gluten-free if needed)
05 - 1 tablespoon Sriracha or hot sauce
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon smoked paprika
09 - Salt and black pepper, to taste
→ Coconut Rice
10 - 1 1/2 cups jasmine rice, rinsed
11 - 1 can (13.5 fl oz) 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
# Directions:
01 - Combine maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper in a small mixing bowl and whisk until well blended.
02 - Pat the 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 breasts and sear for 2 to 3 minutes on each side until golden brown.
04 - Pour the prepared maple sauce over the seared chicken. Reduce heat to low, cover the skillet, and simmer for 10 to 12 minutes, turning the chicken halfway through, until thoroughly cooked and sauce thickens.
05 - While chicken is cooking, combine rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil, 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 - Plate the coconut rice as a base. Arrange the glazed chicken on top and drizzle with remaining sauce. Garnish with green onions, toasted sesame seeds, and lime wedges for freshness.
# Expert Tips:
01 -
- The sweet heat glaze feels like something you'd expect from a fancy fusion restaurant, but it's so easy, you can pull it off in your pajamas.
- The coconut rice fills your house with this mellow, comforting aroma that turns dinner into a little escape after any kind of day.
02 -
- If you skip rinsing the rice, it turns out sticky and clumpy—I learned that lesson the goopy way.
- Searing the chicken well before simmering is what locks in both flavor and juiciness.
03 -
- Always rest the rice so the steam finishes the cooking—no peeking.
- Use fresh ginger and real maple syrup, trust me, it’s worth every bit.