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Spicy Maple Chicken with Coconut Rice

A bowl of fluffy white coconut rice topped with glistening, glazed spicy maple chicken pieces and garnished with fresh scallions and lime wedges.

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A sweet, spicy, and tropical chicken dish with coconut rice, perfect for weeknight dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1/4 cup maple syrup
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 cup jasmine rice
  • 1 can (13.5 oz) coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 2 green onions, sliced
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Mix maple syrup, sriracha, and soy sauce in a bowl.
  3. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3 minutes per side.
  4. Brush chicken with maple-sriracha glaze and bake for 15 minutes.
  5. Rinse rice and combine with coconut milk, water, and salt in a pot. Bring to a boil, then simmer covered for 15 minutes.
  6. Fluff rice with a fork and serve with chicken, garnished with green onions and lime wedges.

Notes

  • Adjust sriracha for more or less heat.
  • Use leftover rice for meal planning.

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