Description
This Spicy Maple Chicken with Coconut Rice is a flavorful and comforting dish featuring tender chicken breasts marinated in a spicy-sweet maple glaze, pan-seared to perfection, and served alongside creamy jasmine rice cooked in rich coconut milk. The combination of spicy, sweet, and savory flavors, enhanced by fresh garlic and zesty lime juice, makes this a perfect weeknight dinner that impresses without fuss.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/2 cup pure maple syrup
- 1 tsp red pepper flakes (adjust to taste)
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
For the Coconut Rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup jasmine rice
- Pinch of salt
For Garnish
- 4 green onions, chopped
- Fresh cilantro (optional)
Instructions
- Prepare the marinade: In a large bowl, combine the pure maple syrup, low-sodium soy sauce, minced garlic, and red pepper flakes to make the marinade. Add the chicken breasts to the bowl, ensuring they are well-coated. Cover and let them marinate for at least 30 minutes to absorb the flavors.
- Cook the coconut rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with the full-fat coconut milk and a pinch of salt. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover, and cook until the rice has absorbed all the liquid, approximately 15 minutes.
- Sear the chicken: Heat a small amount of oil in a skillet over medium-high heat. Remove the chicken breasts from the marinade, reserving the leftover marinade for later. Place the chicken in the hot skillet and sear for about 6-7 minutes on each side or until the chicken is golden brown and cooked through to an internal temperature of 165°F (75°C).
- Make the glaze: Pour the remaining marinade into the skillet with the cooked chicken. Continue cooking for an additional 2-3 minutes, allowing the marinade to reduce and thicken into a glossy glaze that coats the chicken.
- Rest the rice: Once the rice has absorbed all the liquid, remove the saucepan from heat and keep it covered. Let the rice sit for 5 minutes to steam and become fluffy. Then, fluff it gently with a fork.
- Serve the dish: Plate the coconut rice alongside the glazed spicy maple chicken breasts. Drizzle any extra glaze from the skillet over the chicken. Garnish with chopped green onions and fresh cilantro if desired for a fresh, herbal note.
Notes
- Adjust red pepper flakes according to your preferred spice level.
- For a nuttier flavor, toast jasmine rice lightly before cooking with coconut milk.
- Make sure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- Leftover maple glaze can be refrigerated and used as a dipping sauce within 2 days.
- To keep the dish gluten-free, ensure soy sauce is gluten-free or substitute with tamari.
