Spicy Maple Chicken Coconut Rice (Printable)
Sweet-spicy maple-glazed chicken atop fragrant coconut jasmine rice, garnished 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 (use gluten-free if needed)
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) coconut milk, unsweetened
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 bowl, combine maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and freshly ground black pepper. Whisk until thoroughly blended.
02 - Pat chicken breasts dry and season lightly on 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, developing a golden brown surface.
04 - Pour prepared maple sauce over the seared chicken. Reduce heat to low, cover the skillet, and simmer for 10 to 12 minutes, turning chicken halfway through. Cook until the chicken is thoroughly cooked and the sauce is thick and glossy.
05 - While chicken cooks, combine rinsed jasmine rice, coconut milk, water, and salt in a medium saucepan. Bring mixture to a boil, stir once, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff rice with a fork before serving.
06 - Arrange coconut rice on individual plates. Place maple-glazed chicken atop the rice. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The sticky, glossy maple glaze clings to the chicken in a way that's honestly irresistible.
- The creamy coconut rice turns out perfectly fluffy every single time and quietly steals the show.
02 -
- If you try to rush the sauce on higher heat, it can burn quickly—keep it low and gentle for that sticky finish.
- Switching to chicken thighs once gave me juicier results, but I had to simmer a few minutes longer to get them cooked through.
03 -
- Give the chicken a quick rest on a plate after cooking—it stays juicier and soaks up sauce beautifully.
- A microplane grater makes mincing ginger and garlic a breeze (with less mess).