(originally made 3/2013)
Looking through my recipes for this week, I knew what I
wanted- a simple, saucy chicken, served with rice. Maple is on my mind
because it's boiling time here in NH, and this recipe of Carol's was
just perfect. I cubed up my chicken breasts, dredged them in
cornstarch, shook off the excess and then browned them in batches until
they were golden on the outside. I doubled the syrup mixture
ingredients except for the cayenne so that there would be plenty of
extra for Tim. Since Jake historically doesn't like food like this, I
expected resistance. I got none. Awesome. I loved the sweet
with a little heat the glaze provides, and it was a fantastic change
from all the panko breaded chicken we've been eating lately. I think
this would also be amazing on pork chops.
I served it with
Cheesy Rice (Uncle Ben's 90sec pouch) to please the guys, but I'll be
eating the leftovers today over some Jasmine rice :)
Carol thank you so much for sharing this recipe! Your name is synonymous with 'keeper recipe' in this house.
* Exported from MasterCook *
MAPLE-GINGER GLAZED CHICKEN
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c. pure maple syrup (doubled)
1 Tbsp. lite soy sauce (doubled)
1 tsp. grated fresh ginger (doubled)
2 cloves garlic -- minced (used jarred, doubled)
1/8 tsp. cayenne pepper
4 boneless -- skinless chicken breast halves (about 1 1/2 lb.)- (cubed, coated in cornstarch)
Salt and pepper
1 Tbsp. vegetable oil (used slightly more, had lots of edges to brown)
Combine maple syrup, soy sauce, ginger, garlic and cayenne in a small bowl; set aside.
Pat chicken dry with paper towels, season with salt and pepper.
vegetable oil in a large skillet over medium-high heat until just
smoking. Add chicken, cook until golden brown, about 5 minutes per
Reduce heat to medium-low, add syrup mixture to pan.
Simmer, turning chicken once or twice to coat, until glaze is slightly
thickened and chicken is cooked through, about 2-4 minutes. 4