Spicy Maple Chicken Coconut Rice (Printable Version)

Sweet maple and fiery sriracha glazed chicken over aromatic coconut rice

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil or neutral oil
03 - 1/3 cup pure maple syrup
04 - 2 tablespoons soy sauce or tamari for gluten-free
05 - 1 tablespoon sriracha sauce
06 - 3 cloves garlic, minced
07 - 1 teaspoon chili flakes or cayenne pepper
08 - Salt and pepper to taste

→ Coconut Rice

09 - 13.5 ounces coconut milk
10 - 1 cup jasmine rice
11 - 1 cup chicken broth or vegetable broth
12 - Salt to taste
13 - Pepper to taste

→ Garnish

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

# Step-by-Step Guide:

01 - Preheat oven to 375°F. In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
02 - Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until lightly browned.
03 - Transfer seared chicken to a baking dish. Pour the maple-sriracha glaze evenly over each piece, ensuring complete coating. Bake in preheated oven for 20 to 25 minutes until internal temperature reaches 165°F.
04 - While chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil, stirring occasionally. Reduce heat to low, cover with a lid, and simmer for 18 to 20 minutes until liquid is absorbed and rice is tender.
05 - Remove saucepan from heat and let rice rest for 5 minutes. Remove chicken from oven and rest for a few minutes. Spoon sauce from the baking dish over the chicken.
06 - Fluff coconut rice with a fork. Arrange chicken on top of rice. Garnish with chopped cilantro and serve with lime wedges.

# Additional Tips::

01 -
  • The maple-sriracha glaze hits that sweet-spicy-savory trifecta that keeps you coming back for another bite.
  • Coconut rice transforms a simple side into something aromatic and almost luxurious without any fussing.
  • Ready in 40 minutes total, which means weeknight dinner without feeling rushed or compromised.
02 -
  • Don't skip the initial sear on the chicken; those few minutes of browning in the skillet create a crust that keeps the meat tender inside while the glaze caramelizes in the oven.
  • Stir the rice only at the beginning and never once it starts simmering, because constant stirring releases starch and turns it gluey instead of fluffy.
03 -
  • Make the glaze up to a day ahead and store it in the fridge; this lets the flavors meld and makes weeknight cooking even faster.
  • If your oven runs hot or cold, invest a few dollars in an oven thermometer because that 20 to 25 minute bake time only works if your oven is actually at 375°F.
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