Spicy Maple Chicken Coconut Rice (Printable)
Glazed chicken in a sweet-spicy maple sauce atop fragrant coconut jasmine rice, finished with scallions, sesame and lime.
# What You 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
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 ounces) coconut milk, unsweetened
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:
01 - In a small mixing bowl, whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper until well combined.
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 2–3 minutes per side until lightly golden.
04 - Pour maple sauce over the chicken. Reduce heat to low, cover the skillet, and simmer for 10–12 minutes, turning chicken halfway through, until fully cooked and sauce is thickened.
05 - Meanwhile, combine rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a boil over medium-high heat, stir once, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
06 - Serve the spicy maple chicken over coconut rice. Garnish with sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Tips:
01 -
- The irresistible caramel edge on the chicken’s sauce is the kind of messy-glorious treat I’d claim as my signature if pressed.
- The creamy coconut rice smells like a tropical escape, making this an instant mood booster after even the roughest afternoon.
02 -
- If you use sweetened coconut milk by mistake, the rice turns candy-like and completely overpowers the chicken.
- Letting the sauce reduce just a bit longer at the end makes it gloriously sticky, not runny, and that shine is irresistible.
03 -
- Let the chicken rest a few minutes before slicing to keep those juices locked in.
- Doubling the sauce means extra for pouring over rice – and for anyone who wants to dip crusty bread afterward.