Spicy Maple Chicken Coconut Rice (Printable)
Juicy maple-glazed chicken on coconut jasmine rice, garnished with scallions and sesame for a quick, bold weeknight main.
# Ingredient List:
→ 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 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 fl oz) 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
# How to Make:
01 - In a mixing bowl, whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper until fully combined.
02 - Pat chicken breasts dry with paper towels and season evenly 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.
04 - Pour prepared maple glaze over the chicken. Reduce heat to low, cover skillet, and simmer for 10 to 12 minutes, turning once, until chicken is thoroughly cooked and the sauce thickens.
05 - In a saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil, then stir, reduce to low, cover, and cook for 15 minutes. Remove saucepan from heat and allow rice to stand covered for 5 minutes. Fluff with a fork before serving.
06 - Serve spicy maple chicken over coconut rice and top with sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Tips:
01 -
- If you secretly wish weeknight dinners tasted like takeout without the cost or wait, this one is for you.
- The coconut rice has a way of turning any hectic evening mellow, and the sticky-spicy chicken wakes up even the sleepiest tastebuds.
02 -
- Don’t rush the rice—lifting the lid too soon gives you glue instead of fluff.
- The sauce thickens quickly; watch closely toward the end so it turns sticky, not burnt.
03 -
- Start your rice at the same time as the chicken to have everything hot and ready together.
- Wait to garnish with onions and sesame until right before serving—they wilt from the steam if added too soon.