Save My friend Marcus called me on a Tuesday evening, frustrated because he'd been craving something with real depth but kept defaulting to the same rotation of weeknight meals. I asked him to swing by, and we decided to improvise: what if we combined the sweetness of maple with the heat of sriracha, then served it over coconut rice that tasted like a small vacation? That first batch was slightly overconfident on the sriracha, but somehow it worked. Now it's the dish people text me about, asking if I'll make it again soon.
I made this for my colleague Sarah on a Thursday after she mentioned being tired of bland meal prep containers. Watching her face when she tasted it, the way she paused mid-chew to really register the flavors, reminded me why cooking for people matters. She's been making it every Sunday since, and sends me photos of her variations with different vegetables tucked underneath.
Ingredients
- Boneless, skinless chicken breasts: Two medium breasts work perfectly; they cook evenly and absorb the glaze beautifully without drying out if you watch the oven timer.
- Pure maple syrup: This is where the sweetness comes from, so use actual syrup not pancake syrup, which tastes flat and overly processed by comparison.
- Soy sauce: The umami backbone that makes everything taste richer; tamari is your friend if anyone's gluten-sensitive.
- Sriracha sauce: Start with one tablespoon and taste as you go because heat levels vary wildly between brands.
- Minced garlic: Fresh garlic makes a noticeable difference in the glaze's brightness, though garlic powder works in a pinch.
- Chili flakes: These add a gentle persistent heat that builds rather than shocks, unlike some spice additions.
- Jasmine rice: Its natural fragrance pairs beautifully with coconut, but basmati or long-grain rice will work if that's what you have.
- Coconut milk: One full can creates that creamy dreamlike texture; don't skip this or use light coconut milk unless you're intentionally lightening things up.
- Chicken broth: The ratio of broth to coconut milk keeps the rice from becoming too heavy while still delivering that rich coconut flavor.
- Fresh cilantro: The final garnish that makes everything feel intentional and fresh, though parsley is a valid substitute if cilantro isn't your thing.
Instructions
- Heat your oven and build the glaze:
- Set the oven to 375°F and let it preheat while you whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes in a bowl. The mixture will look loose and perfect, with flecks of garlic suspended throughout.
- Prepare and sear the chicken:
- Pat your chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Heat olive oil in a skillet over medium-high heat until it shimmers, then lay the chicken in and listen for that immediate sizzle; sear for about 2 to 3 minutes per side until the outside develops a light golden color.
- Coat and bake:
- Transfer the seared chicken to a baking dish and pour the glaze over each piece, making sure the coating is even. Slide it into the oven and set a timer for 20 to 25 minutes, checking once halfway through; the chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F.
- Start the coconut rice:
- While the chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring it to a boil, stirring occasionally so nothing sticks to the bottom, then reduce the heat to low and cover with a lid.
- Finish the rice:
- Let the rice simmer undisturbed for 18 to 20 minutes until the liquid is absorbed and the grains are tender. Turn off the heat, keep the lid on, and let it rest for 5 minutes; this final rest makes the rice fluffier and more cohesive.
- Come together and serve:
- Remove the chicken from the oven and let it rest for a few minutes, then spoon the concentrated sauce from the baking dish over each piece. Fluff the rice with a fork, divide it among plates, top with glazed chicken, and finish with fresh cilantro and a lime wedge on the side.
Save There's a moment that happens every time I make this, usually when someone's lifting their fork from the plate and their eyes go a little wide because they didn't expect the depth, the balance of all those flavors working together. That's the moment it stops being a recipe and becomes something that matters.
Adjusting Heat to Your Preference
The beauty of this dish is that the heat level is entirely yours to control. If you prefer things milder, reduce the sriracha to half a tablespoon and skip the chili flakes altogether; the maple and soy sauce are plenty flavorful on their own. On the other hand, if you and your kitchen mates love serious spice, double both the sriracha and chili flakes, and consider adding a pinch of cayenne pepper to the glaze for an extra layer of heat that builds gradually.
Why Coconut Milk Changes Everything
The first time I made this rice with regular chicken broth alone, it was fine, but flat somehow, like something invisible was missing. The moment I added coconut milk to the equation, everything shifted; it creates this subtle richness and aromatic quality that makes you want another spoonful even when you're full. The fat content in coconut milk also helps carry all those delicate flavors of the jasmine rice itself, making them more pronounced and memorable.
Sides and Serving Suggestions
While this dish is absolutely complete on its own, I've found that adding something bright and crisp alongside makes the meal feel more expansive. A simple salad with cucumber, red onion, and a lime vinaigrette cuts through the richness beautifully, or you could roast some vegetables like snap peas or broccoli with a light drizzle of oil and salt. The lime wedge already on the plate gives you the option to squeeze over everything, bringing the whole dish into focus with one small gesture.
- Roasted bok choy or snap peas add textural contrast without competing for attention.
- A crisp white wine like Riesling or a cold lager pairs remarkably well with the spicy-sweet flavor profile.
- Leftovers actually taste better the next day when the flavors have had time to settle and deepen together.
Save This recipe lives in that sweet spot where it feels special enough to make for people you want to impress, but straightforward enough that you'll actually make it on a random Tuesday when nobody's watching. That's when you know a dish has earned its place in your rotation.
Recipe FAQs
- → Can I make this less spicy?
Absolutely. Reduce the sriracha to 1 teaspoon or omit the chili flakes entirely. The maple syrup provides natural sweetness that balances any remaining heat.
- → What rice works best for this dish?
Jasmine rice is ideal for its fragrant aroma and slightly sticky texture. Basmati or long-grain rice work well too. Avoid short-grain rice as it becomes too sticky.
- → Can I use honey instead of maple syrup?
Yes, honey substitutes perfectly. The flavor profile will shift slightly—honey brings floral notes while maple offers deeper caramel undertones. Both create a beautiful glaze.
- → How do I store leftovers?
Store chicken and rice separately in airtight containers for up to 3 days. Reheat gently in the microwave or oven. The glaze may thicken when cold—add a splash of water to loosen.
- → Is this gluten-free?
Use tamari instead of soy sauce to make it completely gluten-free. All other ingredients naturally contain no gluten. Double-check your sriracha brand as some contain additives.