Maple-Ginger Glazed Chicken
Ingredients
1⁄2 cup maple syrup (The real stuff, please.)
1 tablespoon soy sauce
1 teaspoon fresh ginger, grated
1⁄8 teaspoon cayenne pepper
3-4 boneless, skinless chicken breasts
Salt and pepper
1 tablespoon olive oil
Instructions
1. Combine syrup, soy sauce, ginger, and cayenne in small bowl and set aside. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. (My chicken was still somewhat frozen in the middle so I did 5 minutes a side on medium-low and then 5 minutes a side on medium-high.)
2. Reduce heat to medium-low and add syrup mixture to skillet. Simmer, turning chicken once or twice to coat, until glaze is slightly thickened and chicken is cooked through, 2 to 4 minutes. Serve with extra glaze on the side.
Comments
I’m always looking for new, flavorful, and easy ways to prepare chicken… and I love maple syrup. I’ve also got a ridiculous amount of maple syrup in the house because I forgot to check my supply before going to the store too many times. This recipe is from the 2007 Cook’s Country Annual and it’s a bit sweet, but not overly so. It came together extremely quickly, even with the semi-frozen chicken, and I’m pleased with how it turned out! I served the chicken with a pasta side, but it would work well over rice as well.
Shown here with Brussels Sprouts and Bacon Pasta.
Cook’s Country 2007