Spicy Maple Chicken Coconut Rice (Printable Version)
Sweet-spicy maple-glazed chicken on coconut jasmine rice, finished with green onions, sesame and lime.
# Ingredient List:
→ 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 (use gluten-free if needed)
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 fluid 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
# Directions:
01 - In a small mixing bowl, combine maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper. Whisk until smooth.
02 - Pat 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 per side until golden brown.
04 - Pour maple glaze over chicken in the skillet. Reduce heat to low, cover, and simmer for 10 to 12 minutes, turning chicken halfway, until fully cooked and sauce thickens.
05 - In a saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then stir, reduce 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.
06 - Arrange coconut rice on plates, top with glazed chicken. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges.
# Expert Tips:
01 -
- The sweet heat of the maple glaze feels like a little secret every time you take a bite.
- Coconut rice turns even a regular dinner into something that feels just a touch special.
02 -
- Covering the chicken while it simmers is non-negotiable—if I forget, the sauce turns sticky and the chicken dries out fast.
- Rice left untouched under a lid for five minutes after cooking always turns out fluffier than when I rush it.
03 -
- Use a meat thermometer if you want true peace of mind—160°F is the finish line for juicy chicken breasts.
- Lining your serving platter with a little rice under each piece keeps sauces separate and makes plating look chef-worthy.