Spicy Maple Chicken Coconut Rice (Print View)

Sweet and spicy chicken over rich coconut rice

# Components:

→ For the Chicken

01 - 2 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 sauce
06 - 3 cloves garlic, minced
07 - 1 teaspoon chili flakes
08 - Salt and pepper to taste

→ For the Coconut Rice

09 - 1 can (13.5 oz) coconut milk
10 - 1 cup jasmine rice
11 - 1 cup chicken broth
12 - Salt to taste
13 - Pepper to taste

→ For Serving

14 - 1/4 cup fresh cilantro, chopped
15 - 2 lime wedges

# Directions:

01 - Preheat oven to 375°F.
02 - Whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes in a mixing bowl until well combined.
03 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
04 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
05 - Transfer chicken to a baking dish. Pour prepared maple sriracha glaze over each piece, ensuring even coating. Bake for 20-25 minutes until internal temperature reaches 165°F.
06 - While chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil, stirring occasionally.
07 - Reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is fully absorbed and rice is tender.
08 - Remove saucepan from heat. Let rice stand covered for 5 minutes to complete cooking process.
09 - Remove chicken from oven and let rest for 5 minutes. Spoon remaining sauce from baking dish over chicken pieces.
10 - Fluff coconut rice with a fork. Place rice on serving plates, top with glazed chicken, and garnish with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • The way maple sweetness balances sriracha heat creates this addictive flavor that keeps you going back for seconds
  • Coconut rice soaks up all that glorious glaze, turning every bite into a perfect forkful of sweet, spicy, creamy goodness
  • Everything comes together in under 45 minutes but tastes like you spent all day planning it
02 -
  • The sauce will bubble up aggressively in the oven, so use a baking dish with higher sides or you will be cleaning caramelized maple off your oven floor
  • Let the chicken rest before slicing or all those juices will run out onto your cutting board instead of staying in the meat where they belong
03 -
  • If the sauce reduces too much in the oven, splash in a tablespoon of water while the pan is still hot to loosen it up
  • Toast your rice in the saucepan for 2 minutes before adding liquids, it adds this subtle nutty depth that makes the coconut rice taste restaurant quality
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