Spicy Maple Chicken Coconut Rice (Printer-friendly)
Juicy maple-glazed chicken paired with fragrant coconut jasmine rice, finished with scallions, 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 (use gluten-free soy sauce 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, to taste
10 - Black pepper, to taste
→ Coconut Rice
11 - 1 1/2 cups jasmine rice, rinsed
12 - 1 can (13.5 fluid ounces) unsweetened coconut milk
13 - 1 cup water
14 - 1/2 teaspoon salt
→ Garnishes
15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges
# Directions:
01 - In a small bowl, whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and pepper.
02 - Pat chicken breasts dry with paper towels, then lightly season both sides with salt and black pepper.
03 - Heat olive oil in a large skillet over medium heat. Place chicken breasts in the skillet and sear for 2 to 3 minutes per side until golden brown.
04 - Pour the prepared maple glaze over the chicken. Reduce heat to low, cover, and simmer for 10 to 12 minutes, turning the chicken once halfway, until fully cooked and the sauce has thickened.
05 - While the 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, then fluff gently with a fork.
06 - Spoon coconut rice onto plates and arrange maple-glazed chicken on top. Garnish with sliced green onions, toasted sesame seeds, and lime wedges before serving.
# Expert Advice:
01 -
- Your favorite takeout flavors meet the warm hug of homemade—no reservations needed.
- The spicy-sweet glaze is so easy to throw together, you'll come back for it any busy weeknight.
02 -
- If you rush the simmer, the sauce won’t thicken and glaze the chicken—it’s worth the extra few minutes.
- Stir the coconut rice right after adding coconut milk; if you skip this, the rice can clump as it cooks.
03 -
- Cut chicken breasts in half horizontally if they’re thick—this shortens cook time and prevents dryness.
- Warm your maple syrup for 5 seconds in the microwave before whisking, so it blends even smoother into the glaze.