Spicy Maple Chicken Coconut Rice (Printable)
Tender chicken in sweet-spicy maple glaze over aromatic coconut rice.
# What You'll Need:
→ Spicy Maple Chicken
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons soy sauce (gluten-free if needed)
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
10 - 1 tablespoon fresh lime juice
→ Coconut Rice
11 - 1 cup jasmine rice
12 - 1 cup full-fat unsweetened coconut milk
13 - 1 cup water
14 - 1/2 teaspoon salt
→ Garnishes
15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon toasted sesame seeds
17 - Lime wedges
# How To Make:
01 - Whisk together maple syrup, soy sauce, Sriracha, minced garlic, grated ginger, smoked paprika, and lime juice in a small bowl until well combined.
02 - Pat chicken thighs dry with paper towels, then season both sides generously with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes per side until golden brown crust forms.
04 - Reduce heat to medium, pour prepared maple sauce over chicken, and simmer for 10 to 12 minutes while turning occasionally until chicken is cooked through and sauce thickens to a sticky consistency.
05 - Rinse jasmine rice under cold running water until water runs clear, then drain thoroughly.
06 - Combine rinsed rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, stir once, reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
07 - Plate coconut rice as a bed and top with spicy maple chicken. Garnish with fresh cilantro, toasted sesame seeds, and lime wedges as desired.
# Expert Tips:
01 -
- The maple syrup caramelizes into this gorgeous sticky glaze that makes everything feel fancy but takes zero effort
- Coconut rice soaks up all that spicy sauce and suddenly you're not eating dinner, you're having an experience
02 -
- The sauce will look thin when you first pour it over the chicken but it reduces down into this amazing glaze, so don't panic
- Coconut rice needs that full 5 minutes off the heat or it'll be sticky instead of fluffy, I learned this the hard way
03 -
- Toast your sesame seeds in a dry pan while the chicken cooks, that extra step makes such a difference
- If the sauce reduces too much, add a splash of water and it'll come right back to glaze consistency