Spicy Maple Chicken Coconut Rice (Printable View)
Maple-glazed chicken atop coconut jasmine rice, finished with green onions, 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 and freshly ground black pepper, to taste
→ Coconut Rice
10 - 1 1/2 cups jasmine rice, rinsed
11 - 1 can (13.5 fluid 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
# How To Make It:
01 - In a small mixing bowl, combine maple syrup, soy sauce, Sriracha, minced garlic, grated fresh ginger, smoked paprika, salt, and black pepper. Whisk until the mixture is smooth.
02 - Pat chicken breasts dry using paper towels. Lightly season both sides of each chicken breast 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 a golden crust forms.
04 - Pour the prepared maple glaze over the seared chicken. Reduce heat to low, cover the skillet, and simmer for 10 to 12 minutes, turning the chicken halfway through, until fully cooked and the sauce has thickened.
05 - While the chicken cooks, combine rinsed jasmine rice, coconut milk, water, and salt in a saucepan. Bring to a gentle boil, stir once, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
06 - After rice has rested, uncover and fluff gently with a fork to separate the grains.
07 - Portion the coconut rice onto serving plates, top with spicy maple chicken and spoon over extra sauce. Garnish with sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Advice:
01 -
- No one expects the combo of spicy maple and coconut rice, but it instantly impresses guests.
- The glossy sauce clings to juicy chicken while the rice balances the heat, making every bite addictive.
02 -
- If you try to rush the rice and lift the lid early, the texture turns sticky instead of fluffy—I learned the hard way.
- Letting the sauce bubble for a minute uncovered at the end gives it a glossy, clingy finish.
03 -
- Let the chicken rest a couple of minutes before slicing so the juices stay put.
- Toast sesame seeds just before serving—they add fresh crunch and warmth.