Spicy Maple Chicken, Coconut Rice (Printer-friendly)
Sweet-spicy maple-glazed chicken over 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 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, to taste
10 - Black pepper, to taste
→ Coconut Rice
11 - 1 1/2 cups jasmine rice, rinsed
12 - 13.5 ounces (1 can) unsweetened coconut milk
13 - 1 cup water
14 - 1/2 teaspoon salt
→ Garnish
15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges
# How To Make It:
01 - In a mixing bowl, whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper until smooth.
02 - Pat chicken breasts dry using paper towels. 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 prepared maple sauce over the chicken. Reduce heat to low, cover skillet with lid, and simmer for 10 to 12 minutes, turning chicken halfway through, until fully cooked and sauce has thickened.
05 - Place rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Stir and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with lid, and let cook for 15 minutes. Remove from heat and allow to stand covered for 5 minutes before fluffing with a fork.
06 - Spoon coconut rice onto plates and top with spicy maple chicken. Sprinkle with sliced green onions, toasted sesame seeds, and serve with lime wedges.
# Expert Tips:
01 -
- The sweetness of maple syrup and the gentle heat from Sriracha make each bite a little adventure.
- It's a weeknight-friendly dish that somehow feels like a treat without any culinary acrobatics.
02 -
- If you rush the simmering step, the sauce won't thicken—it needs time on low to get glossy and sticky.
- Rinsing jasmine rice thoroughly keeps it from clumping and makes each bite pillowy, not mushy.
03 -
- Let the chicken rest in the sauce (off heat) for a few minutes—it stays juicier and soaks up more flavor.
- Zesting just a little lime over top before serving adds freshness that wakes up the whole dish.