Spicy Maple Chicken with Coconut (Print View)
Sweet-spicy maple-glazed chicken over coconut jasmine rice, finished with scallions, sesame, and a squeeze of 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
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 - 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
# How To Make It:
01 - Whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, salt, and black pepper in a small mixing bowl.
02 - Pat chicken breasts dry with paper towels and season 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 maple sauce over chicken in the skillet. Reduce heat to low, cover, and simmer for 10 to 12 minutes, turning once, until chicken is cooked through and sauce has thickened.
05 - 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 stand, covered, for 5 minutes before fluffing with a fork.
06 - Arrange coconut rice on serving plates. Top with glazed chicken, then garnish with sliced green onions, toasted sesame seeds, and lime wedges.
# Expert Hints:
01 -
- The maple glaze's slow, spicy warmth tastes like a chef's secret but is surprisingly easy to pull off at home.
- Comfort meets adventure: coconut rice brings a creamy twist that even picky eaters have raved about at my table.
02 -
- If you crowd the skillet with chicken, you'll never get that caramelized crust—use two pans if you have to for the best results.
- Tasting the sauce before adding to the pan lets you tweak it: a pinch more ginger or a little extra maple can totally change the mood.
03 -
- Letting chicken rest a few minutes before slicing keeps the juices from spilling everywhere.
- If your sauce thickens too quickly, add a splash of water and swirl the pan—it’ll smooth right out.