Do you ever have an old ingredient in your fridge that you stare at every day and dream of awesome ways to use it but it never gets used? I experience this a lot. At a local farmers’ market last year I got some delicious tasting (and smelling) ginger maple syrup. I made a chicken dinner similar to this recipe, but that only used half the bottle. The chicken I made was absolutely wonderful, so I’ve always thought of making it again. It just never happens. Until last week that is 😀 With the end of the summer nearing, I knew it was my last chance to make maple chicken and I took a swing at it!
I started by simply cooking 6 chicken breasts on the stove. With olive oil as a base and sesame oil for as distinct flavor addition, the chicken got good flavor.
For a sauce, I began with the ginger maple syrup 🙂 Then to enhance the flavor I added maple extract and ground ginger. To build on the feel of the sesame oil that I began with, I added a small amount of soy sauce. To sweeten the dish I added a bit of brown sugar.
Adding the cornstarch/water mixture was a last minute decision. My family was ready for dinner because I said it’d be ready at 6:15! Maybe if I’d let the sauce sit as it was for 15 more minutes it would’ve thickened without the cornstarch. However, if there is one thing in the kitchen that I am NOT patient about it’s definitely sauces thickening! If they don’t thicken in 3 minutes I fear that it never will so I stress out and start adding stuff to it :/ Hey it usually turns out in the end.
Ultimately, I was very happy with this dish. I served it with roasted vegetables, but rice would also be a perfect side. In the grand scheme of things, the end flavor of the chicken was what some people might refer to as subtle, but it was far from bland. I give this recipe a thumbs up and I hope you do, too!
Maple Ginger Chicken
Yield: 6 servings
- 40 oz chicken breasts
- 3 Tbsp olive oil
- 2 tsp sesame oil
- dash of salt
- dash of pepper
- 2 garlic cloves, minced
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1/4 cup maple syrup
- 1/4 tsp ground ginger
- 1/4 tsp maple extract (suggested)
- 1 Tbsp cornstarch mixed with 1/4 cup water
- Add chicken, olive oil, and sesame oil to a large skillet and cook covered over medium heat. Flip chicken every couple minutes until cooked through. Apply salt and pepper to both sides of the chicken during this process.
- Remove chicken and set aside. Strain the residue left in the pan. Then add strained liquid back to the pan. (No need to strain if there are no chunks of chicken left in pan)
- Add garlic, brown sugar, soy sauce, and maple syrup to pan. Bring contents to a boil and then simmer covered on medium-low heat for about 5 minutes.
- Add ginger, maple extract, and cornstarch mixture. Whisk mixture and keep on medium-low until thickened.
- Return chicken breasts to the sauce mixture and keep covered over low heat for a couple minutes until chicken is heated once again.
Note: I used Ginger Maple Syrup from Three Rivers Farm, but I’m sure with the addition of ginger (even try using fresh ginger!), any maple syrup would create a great flavor!