Kittencal's Maple-Glazed Chicken
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 8 chicken breasts (cut into strips or bite-size pieces)
- black pepper
- 29.58-44.37 ml vegetable oil
-
GLAZE
- 354.88 ml maple syrup (can use half pancake syrup and maple syrup)
- 88.74 ml ketchup
- 29.58 ml cider vinegar
- 29.58 ml Worcestershire sauce
- 14.79-29.58 ml minced fresh garlic
- 29.58 ml low sodium soy sauce
- 4.92 ml seasoning salt
- 9.85 ml mustard powder
- 2.46 ml fresh ground black pepper
- 14.79-29.58 ml brown sugar (optional)
- 0.25 ml cayenne pepper (optional or to taste)
- 44.37 ml cornstarch
- 59.14 ml cold water
directions
- Heat oil in a large skillet over medium-high heat.
- 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.
- 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).
- Reduce heat to medium-low and simmer for about 10 minutes.
- 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).
- Add the cooked chicken into the glaze, and simmer for about 5 minutes over low heat.
- Serve over rice.
- **NOTE** another way to make this is to prepare the glaze as stated.
- Brown the whole breasts in oil in a skillet, transfer to a baking pan.
- Pour the sauce over the breasts then cook for about 25-30 minutes.
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