Save The first time I made this maple sriracha chicken, my kitchen filled with this incredible sweet-spicy aroma that had my roommate poking her head in, asking what on earth I was cooking. It was one of those Tuesday night experiments where I just threw things together based on what sounded good, and somehow ended up with something that felt fancy enough for a dinner party. The combination sounded weird in my head, but the moment that sauce started bubbling up in the oven, I knew I was onto something special.
I served this to my friend Sarah who swears she hates sweet and savory combinations, and she literally licked her plate clean. We sat at my tiny kitchen table, knees bumping under it, passing around the extra sauce like it was liquid gold. She made me write down the recipe right then and there on the back of a takeout menu, which is always the sign of a winner.
Ingredients
- 2 boneless, skinless chicken breasts: Pat them really dry before seasoning so they get gorgeous color when seared
- 2 tablespoons olive oil: Any neutral oil works but olive gives the chicken a nice golden edge
- 1/3 cup pure maple syrup: Real maple makes a difference here, honey works in a pinch but maple has this depth that pairs perfectly with heat
- 2 tablespoons soy sauce: Use tamari if you need it gluten-free, the saltiness cuts through all that sugar
- 1 tablespoon sriracha: Start here and adjust up or down depending on your spice tolerance
- 3 cloves garlic, minced: Fresh garlic cooks into the sauce beautifully, garlic powder works if that is what you have
- 1 teaspoon chili flakes: These add a background heat that lingers after the sriracha fades
- Salt and pepper: Season the chicken generously before it hits the pan
- 1 can coconut milk: Full fat gives the rice that luxurious texture, light works but you will lose some creaminess
- 1 cup jasmine rice: Jasmine has this natural floral sweetness that plays so well with the coconut, basmati is a solid backup
- 1 cup chicken broth: Vegetable broth keeps it vegetarian if that is your jam
- 1/4 cup fresh cilantro: The bright herbal hit cuts through the richness, parsley if you are one of those cilantro haters
- 2 lime wedges: A squeeze right before serving makes everything pop
Instructions
- Get your oven ready:
- Preheat to 375 degrees so it is ready when you need to slide that chicken in.
- Whisk up the magic:
- Combine maple syrup, soy sauce, sriracha, garlic, and chili flakes in a bowl until smooth.
- Prep the chicken:
- Pat those breasts completely dry with paper towels, then season both sides with salt and pepper.
- Sear for flavor:
- Heat oil in a skillet over medium-high and cook chicken 2 to 3 minutes per side until golden.
- Glaze and bake:
- Transfer chicken to a baking dish, pour that spicy maple sauce all over it, and bake 20 to 25 minutes.
- Start the coconut rice:
- While chicken bakes, combine rice, coconut milk, broth, and salt in a saucepan.
- Simmer to perfection:
- Bring to a boil, then drop to low, cover, and cook 18 to 20 minutes until liquid is gone.
- Let it rest:
- Remove rice from heat and let it sit 5 minutes, then fluff with a fork.
- Finish with love:
- Spoon all those pan juices over the rested chicken, serve over rice, and hit it with cilantro and lime.
Save This recipe has become my go-to for nights when I want something that feels special but do not have the energy for anything complicated. The way the sauce thickens and clings to the chicken while the rice gets all creamy and infused with coconut is just pure comfort food magic.
Making It Your Own
I have played around with this base recipe so many times and it is incredibly forgiving. Sometimes I will add fresh ginger to the sauce for a little more zing, or throw in some red bell pepper strips during the last few minutes of baking to soak up all that glaze. The recipe works beautifully with thighs too, which stay juicier if you are worried about overcooking chicken breasts.
Side Dish Ideas
While the coconut rice is pretty perfect on its own, I love serving this alongside roasted vegetables when I want to round out the meal. Broccoli or green beans roasted with garlic and sesame seeds complement the sweet-spicy profile without competing. A simple cucumber salad with rice vinegar has become another favorite addition, especially in summer when something fresh and cooling balances the heat.
Meal Prep Magic
This recipe is a total meal prep MVP and I have learned a few tricks that make it even better for leftovers. The rice actually benefits from sitting overnight, so do not be afraid to make a big batch. When reheating, add a splash of water or coconut milk to the rice to bring back that creamy texture. The chicken reheats beautifully in a skillet with a little extra sauce to keep it from drying out.
- Store sauce separately if you are prepping for more than 2 days, it keeps everything fresher
- Freeze cooked rice in portion-sized bags for those nights when cooking feels impossible
- The chicken glaze thickens in the fridge, so warm it gently with a teaspoon of water before serving
Save There is something so satisfying about a recipe that looks impressive but comes together without any stress, and this one hits that sweet spot every single time. Hope it becomes a regular in your dinner rotation like it has in mine.
Recipe FAQ
- → Can I make this dish ahead of time?
The chicken and rice reheat beautifully. Store components separately in airtight containers for up to 3 days. Reheat gently in the microwave or oven at 350°F until warmed through.
- → What's the best way to adjust the spice level?
Start with less sriracha and chili flakes, then taste the glaze before coating the chicken. You can always add more heat, but you can't remove it. For mild palates, reduce sriracha to 1 teaspoon.
- → Can I use brown rice instead of jasmine?
Brown rice works but requires more liquid and longer cooking time—about 45 minutes. Add an extra 1/2 cup of broth and adjust seasonings accordingly. The texture will be nuttier and heartier.
- → Is there a substitute for coconut milk?
Heavy cream creates richness but lacks coconut's subtle sweetness. For a dairy-free option, try almond milk mixed with 1 teaspoon coconut extract. The flavor profile shifts but remains creamy and satisfying.
- → How do I know when the chicken is done?
Use a meat thermometer inserted into the thickest part—it should read 165°F. If you don't have one, cut into the center to ensure juices run clear and the meat is opaque throughout.
- → Can I grill the chicken instead of baking?
Absolutely! Sear over direct high heat for 3 minutes per side, then move to indirect heat and brush with glaze. Grill for another 10-15 minutes, basting occasionally, until cooked through.