Save to Pinterest The first time I made this maple sriracha glaze, I accidentally used double the sriracha because I was cooking while distractedly watching a show. My brother came over, took one bite of the chicken, and his eyes actually widened before he reached for his water glass. That spicy moment became the baseline for what we now call our Friday night comfort dinner, the one we make when we want something that feels like a hug but also wakes up your tastebuds.
Last winter my neighbor smelled this cooking through our shared wall and knocked on my door with an empty Tupperware, claiming she needed to test something for her potluck. I laughed and gave her a serving, and now she texts me every Tuesday asking if its on the menu. Theres something about the combination of warming spices and sweet maple that just draws people in.
Ingredients
- 2 boneless skinless chicken breasts: Pat them completely dry before seasoning or the glaze will slide right off instead of sticking
- 2 tablespoons olive oil: Use a neutral oil if you do not want olive oils distinct flavor competing with the maple
- 1/3 cup pure maple syrup: Real maple syrup matters here because artificial pancake syrup tastes disappointingly flat once reduced
- 2 tablespoons soy sauce: Tamari works perfectly if you need this to be gluten free
- 1 tablespoon sriracha sauce: Start here and adjust after your first taste test
- 3 cloves garlic minced: Fresh garlic adds that aromatic punch that powder just cannot replicate
- 1 teaspoon chili flakes: These add background heat while sriracha brings the forward spice
- Salt and pepper: Season the chicken generously before searing
- 1 can coconut milk: Full fat coconut milk makes the rice incredibly creamy and rich
- 1 cup jasmine rice: Jasmine rice has a natural floral sweetness that complements the coconut beautifully
- 1 cup chicken broth: Vegetable broth keeps this vegetarian while still adding depth
- 1/4 cup fresh cilantro chopped: The bright herbal note cuts through the rich sweet glaze
- 2 lime wedges: A squeeze of lime right before eating makes all the flavors pop
Instructions
- Get your oven ready:
- Preheat to 375°F and position your rack in the middle so the chicken cooks evenly without browning too quickly on top
- Whisk up that magic glaze:
- In a bowl combine maple syrup, soy sauce, sriracha, garlic, and chili flakes until completely smooth
- Prep your chicken properly:
- Pat the chicken breasts very dry with paper towels, then season both sides generously with salt and pepper
- Sear for flavor:
- Heat olive oil in a skillet over medium high heat and sear chicken for 2 to 3 minutes per side until golden brown
- Glaze and bake:
- Transfer chicken to a baking dish, pour that spicy maple mixture over each piece, and bake for 20 to 25 minutes until it reaches 165°F internally
- Start the coconut rice:
- While chicken bakes, combine rice, coconut milk, broth, and a pinch of salt in a saucepan
- Let it simmer gently:
- Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until the liquid is absorbed
- Rest everything:
- Remove chicken from the oven and let it rest for a few minutes while you fluff the rice with a fork
- Bring it together:
- Serve the chicken over a bed of coconut rice, spooning any remaining pan sauce over the top and finishing with cilantro and lime
Save to Pinterest My partner who claims to hate spicy food now requests this weekly and has started adding sriracha to everything else we eat. Watching someone discover they actually love heat through this gentle maple introduction has become one of my favorite kitchen experiences.
Making It Your Own
I have made this with tofu cubes pressed for 30 minutes then seared until crispy before tossing in the glaze, and it works surprisingly well for vegetarian nights. The tofu soaks up that maple sriracha mixture even more aggressively than chicken does.
The Rice Secret
Sometimes I toast the jasmine rice in a dry pan for 2 minutes before adding the liquids, which adds a subtle nutty flavor that makes the coconut milk taste even richer. Just keep the rice moving so it does not scorch.
Serving Suggestions
A cold crisp lager or slightly sweet Riesling cuts through the richness beautifully. I also love steaming some broccoli or snap peas to have something fresh and green alongside the coconut rice.
- Extra lime wedges on the table let everyone adjust their own acidity
- Sliced scallions add another layer of flavor if you want more brightness
- Sesame seeds sprinkled over the top add a nice nutty crunch
Save to Pinterest This recipe started as a happy accident and turned into the most requested dish in my house, and I hope it brings that same joy to your kitchen table.
Recipe Questions & Answers
- → How spicy is this dish?
The heat level is moderate and adjustable. One tablespoon of sriracha plus chili flakes provides a gentle warmth that complements the sweet maple glaze. Increase either ingredient for more kick, or reduce them for a milder version the whole family will enjoy.
- → Can I make this ahead of time?
The coconut rice reheats beautifully and can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and warm gently with a splash of water or broth. The chicken is best served fresh but can be refrigerated for 3-4 days and reheated in the oven at 350°F.
- → What rice works best for this dish?
Jasmine rice is ideal because its floral notes pair perfectly with coconut milk, and it becomes fluffy yet slightly creamy. Basmati or long-grain white rice are excellent substitutes that will still absorb the coconut flavors beautifully while maintaining a light texture.
- → Is there a substitute for maple syrup?
Honey works wonderfully as a substitute, offering a slightly different floral sweetness that still balances the sriracha. Agave nectar or brown sugar mixed with a splash of water can also work, though maple's unique flavor profile is worth keeping if possible.
- → How do I know when the chicken is done?
The most reliable method is using a meat thermometer to check that the internal temperature reaches 165°F at the thickest part. If you don't have a thermometer, cut into the center to verify the meat is opaque throughout and juices run clear rather than pink.
- → Can I make this gluten-free?
Simply replace the soy sauce with tamari or coconut aminos, and you have a completely gluten-free meal. All other ingredients are naturally gluten-free, making this an easy dish to adapt for dietary restrictions without sacrificing flavor.