Spicy Maple Chicken Coconut Rice (Printable)
Tender chicken in sweet-spicy maple glaze over fragrant coconut rice. Ready in 45 minutes.
# What You 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 (use gluten-free if needed)
05 - 1 tablespoon Sriracha or hot sauce, adjust to taste
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
# Directions:
01 - In a small bowl, whisk together maple syrup, soy sauce, Sriracha, garlic, ginger, smoked paprika, and lime juice until well combined. Set aside.
02 - Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 3-4 minutes per side until golden brown.
04 - Reduce heat to medium. Pour the maple sauce over the chicken. Simmer, turning occasionally, until chicken is cooked through and sauce has thickened to a sticky consistency, about 10-12 minutes.
05 - Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, and salt. Bring to a boil, stir once, then reduce heat to low. Cover and cook for 15 minutes until liquid is absorbed and rice is tender.
06 - Remove saucepan from heat and let rice sit, covered, for 5 minutes. Fluff gently with a fork before serving.
07 - Serve spicy maple chicken over coconut rice. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges as desired.
# Expert Tips:
01 -
- The sticky glaze clings to every bite like candy for grownups
- Coconut rice soaks up all that extra sauce like a fluffy, fragrant sponge
- Ready in under an hour but tastes like you labored over it twice as long
02 -
- The sauce will look terrifyingly thin when you first pour it in but thickens rapidly as it simmers
- Resist the urge to crank the heat when the glazing starts or you will burn the maple sugar instead of caramelizing it
03 -
- Pat your chicken completely dry before searing or you will steam instead of caramelize
- Let the glaze cool slightly before serving so it clings instead of runs