Kittencal's Maple-Glazed Chicken

Submitted by Kittencalrecipezazz

"For cost reasons you may use half each maple syrup and pancake syrup, still delicious and works great, maple syrup can be expensive! Serve this over cooked rice, this is a sweet glaze so you have the option of adding in the brown sugar at the end, you may omit if desired, the amounts listed for the glaze makes a fair amount, you could reduce to half if desired, I would suggest not to as the glaze is so good and goes well on rice :)--------I have stated another way to make the chicken, please see note on bottom."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 6

ingredients

• 8 chicken breasts (cut into strips or bite-size pieces)
• black pepper
• 2 -3 tablespoons vegetable oil

• GLAZE

• 1 1⁄2 cups maple syrup (can use half pancake syrup and maple syrup)
• 6 tablespoons ketchup
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 -2 tablespoon minced fresh garlic
• 2 tablespoons low sodium soy sauce
• 1 teaspoon seasoning salt
• 2 teaspoons mustard powder
• 1⁄2 teaspoon fresh ground black pepper
• 1 -2 tablespoon brown sugar (optional)
• 1 pinch cayenne pepper (optional or to taste)
• 3 tablespoons cornstarch
• 1⁄4 cup cold water

directions

1. Heat oil in a large skillet over medium-high heat.
2. Season the chicken strips or pieces with black pepper; add to the oil and cook stirring until the chicken is cooked through (do not over cook the chicken or it will be dry!) set aside.
3. For the glaze; in a medium saucepan combine all glaze ingredients together except the brown sugar, cornstarch and water; bring to a boil mixing with a spoon over medium-high heat (if you prefer a sweeter sauce then add in 1-2 tablespoons brown sugar).
4. Reduce heat to medium-low and simmer for about 10 minutes.
5. In a small bowl mix together the water and cornstarch until smooth; add to the simmering glaze and stir until thickened (if you want a thicker glaze then make up another mixture of the water/cornstarch mixture and add in only half adding in the rest only if the sauce is still not thick enough).
6. Add the cooked chicken into the glaze, and simmer for about 5 minutes over low heat.
7. Serve over rice.
8. **NOTE** another way to make this is to prepare the glaze as stated.
9. Brown the whole breasts in oil in a skillet, transfer to a baking pan.
10. Pour the sauce over the breasts then cook for about 25-30 minutes.