Spicy Maple Chicken Coconut Rice (Printable Version)
Sweet-spicy maple-glazed chicken atop coconut-scented jasmine rice, garnished 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 (substitute gluten-free soy sauce if necessary)
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 freshly ground black pepper, to taste
→ Coconut Rice
10 - 1 1/2 cups jasmine rice, rinsed
11 - 1 can (13.5 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, whisk together pure maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper until thoroughly blended.
02 - Pat chicken breasts dry with paper towels and season evenly with salt and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium heat. Place seasoned chicken breasts in the skillet and sear for 2 to 3 minutes per side until golden brown.
04 - Pour the prepared maple sauce over chicken in the skillet. Reduce heat to low, cover, and simmer for 10 to 12 minutes, turning breasts halfway, until chicken is cooked through and the sauce has thickened.
05 - Meanwhile, in a saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Bring 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 - Spoon coconut rice onto plates and place glazed chicken breasts on top. Garnish with sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Advice:
01 -
- The sauce is so addictive you’ll want to mop up every drop with your fork.
- The creamy coconut rice makes the whole bowl taste like a tropical hug—no side dish needed.
02 -
- If the sauce simmers too hot, it’ll reduce too quickly and burn—gentle heat is the trick.
- Letting the rice rest after cooking makes it fluffiest; don’t skip this!
03 -
- Rinse your rice thoroughly ahead of time—the grains turn out perfectly separate every time.
- Taste and adjust the sauce in the pan (a pinch of salt or a squeeze of lime) just before taking it off the heat for balance.