Spicy Maple Chicken Coconut Rice (Recipe for Printing)
Spicy maple chicken and creamy coconut rice create a crowd-pleasing, flavor-packed dinner. Perfect for cozy fall evenings or casual get-togethers. Save & click.
# What You Need:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1/4 cup pure maple syrup
04 -
1/4 cup soy sauce
05 -
1 tablespoon sriracha sauce
06 -
2 cloves garlic, minced
07 -
1 teaspoon chili flakes
08 -
Salt, to taste
09 -
Black pepper, to taste
→ For the Coconut Rice
10 -
1 cup jasmine rice
11 -
1 cup coconut milk
12 -
1 cup chicken broth
13 -
Salt, to taste
# How to Make It:
01 -
Set oven to 375°F (190°C) to prepare for roasting the chicken.
02 -
In a small bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until well combined.
03 -
Pat chicken breasts dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken breasts for 2-3 minutes per side until golden.
04 -
Transfer seared chicken breasts to a baking dish. Pour the marinade evenly over the chicken, ensuring each piece is coated.
05 -
Roast chicken for 20-25 minutes, until internal temperature reaches 165°F (74°C).
06 -
While chicken is roasting, add jasmine rice, coconut milk, chicken broth, and a pinch of salt to a medium saucepan.
07 -
Bring mixture to a boil over high heat. Reduce to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
08 -
Remove chicken from oven and rest for several minutes. Spoon pan sauce over the chicken for enhanced flavor.
09 -
Fluff coconut rice with a fork. Plate chicken alongside coconut rice, drizzling extra sauce over chicken if desired.
10 -
Garnish with freshly chopped cilantro and lime wedges, if available, for added freshness.
# Extra Tips:
01 -
Allow chicken to rest after roasting to retain juiciness and achieve maximum flavor.