Spring is Maple season! Pan Roasted Maple Soy Glazed Chicken.
|12||Boneless Skinless Chicken Thighs|
|2 tbsp||olive oil|
|1 tsp||Chinese five spice powder|
|1/2 cup||Pure Infused maple syrup|
|3 tbsp||reduced salt soy sauce|
|1 tsp||sesame oil|
|1 cup||garlic clove, minced|
|salt and pepper to taste|
|1 bunch||green onions, sliced as garnish|
Preheat the oven to 400 degrees and heat an oven proof skillet over medium high.
Add the olive oil to the skillet.
Sprinkle the chicken with five spice powder and cook the chicken on one side in the skillet for about 5 minutes or until nicely browned. Meanwhile prepare the glaze.
In a medium sauce pan combine the maple syrup, soy sauce, sesame oil, garlic, salt and pepper over medium heat. Whisk until the mixture begins to boil slightly. Take a small amount of the liquid out and combine it with the cornstarch in a small bowl. Add the cornstarch back into the sauce pan and continue whisking until the sauce thickens.
Flip the chicken over and pour the sauce evenly over the chicken.
Place the skillet in the oven and cook for 30 minutes.
Once cooked, remove the skillet from the oven (remember the oven mitts!) and garnish with sliced green onions if desired.
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