Spicy Maple Chicken Coconut Rice (Printable Format)
Maple-glazed chicken atop fragrant coconut jasmine rice, finished with green onions, toasted sesame, and a squeeze of 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 hot sauce
06 - 2 cloves garlic, 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 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 Steps:
01 - In a small mixing bowl, whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, and a pinch of salt and black pepper until fully combined.
02 - Pat chicken breasts dry using 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 per side until golden brown.
04 - Pour the prepared maple sauce over the chicken. Reduce heat to low, cover the skillet, and simmer for 10 to 12 minutes, turning the chicken halfway through, until cooked through and the sauce has thickened.
05 - While chicken simmers, combine rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, stir once, then reduce to low. Cover and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork.
06 - Portion coconut rice onto plates and top with glazed chicken breasts. Garnish with sliced green onions, toasted sesame seeds, and lime wedges. Serve immediately.
# Expert Suggestions:
01 -
- You get that irresistible sticky-sweet glaze without needing a grill or fancy gear.
- The coconut rice basically cooks itself and makes every bite feel comforting and indulgent.
02 -
- Not letting the chicken caramelize fully robs you of that irresistible sticky crust—patience is rewarded.
- Opening the rice too soon lets out precious steam and can ruin its texture, so set a timer and let it rest before fluffing.
03 -
- Double the sauce if you love things extra sticky or want leftovers for another meal.
- Let the cooked chicken rest a couple minutes before slicing so it stays extra juicy.