Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- Jasmine Rice: 1 cup
- Full-fat Coconut Milk: 1 can (13.5 oz)
- Pure Maple Syrup: 1/2 cup
- Sriracha (or preferred chili sauce): 3 tablespoons
- Low-sodium Soy Sauce: 2 tablespoons
- Garlic Powder: 1 teaspoon
- Salt and Black Pepper: To taste
Instructions
- Step 1: Prepare the Coconut Rice. Rinse the jasmine rice thoroughly. In a medium saucepan, combine the coconut milk, rice, 1/2 cup of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until all liquid is absorbed. Keep covered and let stand for 5 minutes, then fluff with a fork.
- Step 2: Cook the Chicken. Season the chicken thighs with salt, pepper, and a pinch of garlic powder. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side, until fully cooked through (internal temperature reaches 165°F) and the skin is golden brown. Remove the chicken from the skillet and set aside.
- Step 3: Make the Spicy Maple Glaze. In the same skillet, reduce the heat to medium-low. Whisk together the maple syrup, Sriracha, remaining garlic powder, and soy sauce. Bring the mixture to a gentle simmer and cook for 2-3 minutes until the glaze slightly thickens.
- Step 4: Glaze the Chicken. Return the cooked chicken thighs to the skillet and toss them gently to fully coat them in the maple glaze. Continue simmering for another 1-2 minutes, spooning the glaze over the chicken until it is shiny and sticky.
- Step 5: Serve. Portion the coconut rice onto serving plates. Top the rice with the Spicy Maple Chicken and drizzle any remaining glaze from the skillet over the chicken.
Notes
- Store leftovers separately in airtight containers for up to 3 days; the coconut rice is best enjoyed fresh, but the chicken freezes well for longer storage.
- Reheat the glazed chicken gently in a covered pan on the stovetop, adding a tablespoon of water or broth to help re-liquify the sticky glaze without drying the meat.
- Garnish generously with fresh cilantro or chopped scallions right before serving, as the sharp herbal notes cut beautifully through the richness of the maple and coconut.
- Since the maple syrup has high sugar content, watch the glaze carefully when simmering; keep the heat low to prevent scorching, which results in a bitter, burnt taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American