Spicy Maple Chicken, Coconut Rice (Printable)
Juicy maple-glazed chicken served over fragrant coconut jasmine rice, topped with green onions, 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 (substitute gluten-free if required)
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 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 mixing bowl, whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper until fully blended.
02 - Pat chicken breasts dry with paper towels. Lightly season both sides with salt and black pepper.
03 - Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear for 2–3 minutes per side until golden brown.
04 - Pour the prepared maple sauce over the chicken in the skillet. Reduce heat to low, cover with a lid, and simmer for 10–12 minutes, turning the chicken halfway through. Cook until chicken is fully cooked and sauce has thickened.
05 - Meanwhile, in a saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Stir, then bring to a boil over medium-high heat. Reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
06 - Spoon the coconut rice onto serving plates, top with spicy maple chicken, and drizzle with remaining sauce. Garnish with sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Tips:
01 -
- This maple glaze is the sort of saucy magic you’ll want to drizzle over everything, so don’t be shy with leftovers!
- The tender, coconut-scented rice somehow makes the whole meal feel like takeout and a cozy home-cooked feast at the same time.
02 -
- Don’t crank the heat with coconut rice—it’s easy to scorch the pot’s bottom if you rush things.
- Turning the chicken only once while simmering helps the glaze cling gorgeously, so resist poking and moving it around too much.
03 -
- Rice sticking? Let the pot rest off the heat and fluff with a fork before serving—it saves the texture.
- Swirl the pan as the glaze simmers; this keeps it from burning and gives you a beautifully glossy finish.