Spicy Maple Chicken Coconut Rice (Printable Version)

Sweet and spicy glazed chicken over fragrant coconut rice

# Needed Ingredients:

→ Chicken and Marinade

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→ Coconut Rice

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→ Garnish

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# Steps:

01 - Preheat oven to 375°F.
02 - In a mixing bowl, whisk together maple syrup, soy sauce, sriracha, minced garlic, and chili flakes until combined.
03 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
04 - Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
05 - Transfer chicken to a baking dish. Pour the maple-sriracha glaze over the chicken, ensuring each piece is evenly coated.
06 - Bake in preheated oven for 20-25 minutes, or until internal temperature reaches 165°F.
07 - While chicken bakes, combine jasmine rice, coconut milk, chicken broth, and a pinch of salt in a saucepan. Bring to a boil over medium-high heat, stirring occasionally.
08 - Reduce heat to low, cover tightly, and simmer for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
09 - Remove chicken from oven and let rest for 5 minutes. Spoon remaining sauce from the baking dish over the chicken.
10 - Fluff coconut rice with a fork. Serve chicken over rice, garnished with fresh cilantro and lime wedges.

# Expert Advice:

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  • The glaze creates this sticky, finger-licking situation that makes you feel like a restaurant chef in your own kitchen
  • Coconut rice transforms from plain side dish into the creamy, fragrant foundation your chicken deserves
  • The whole sweet-heat combo works on weeknights but impressive enough for date night
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  • The glaze will thicken and intensify while baking, so don't panic if it looks thin going in
  • Letting the rice rest is the difference between fluffy grains and a sad, gummy mess
  • A meat thermometer eliminates all the guesswork and prevents dry chicken forever
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  • Pound your chicken to even thickness before cooking, it's the secret to perfectly cooked meat every single time
  • Make extra glaze and reduce it on the stovetop while the chicken bakes for an even thicker, more intense sauce
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