Maple-Ginger Glazed Chicken
By America's Test KitchenPublished on November 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup maple syrup 1 tablespoon soy sauce 1 teaspoon grated fresh ginger ⅛ teaspoon cayenne pepper 4 boneless, skinless chicken breasts (about 1 ½ pounds)Salt and pepper 1 tablespoon vegetable oil
Before You Begin
Be sure to use 100 percent pure maple syrup rather than "pancake syrup."
Instructions
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
¼ cup maple syrup
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
⅛ teaspoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
1 tablespoon vegetable oil
Ingredients
¼ cup maple syrup
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
⅛ teaspoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
1 tablespoon vegetable oil
Ingredients
¼ cup maple syrup
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
⅛ teaspoon cayenne pepper
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
1 tablespoon vegetable oil
Why This Recipe Works
We wanted a richly flavored sauce to accompany our crispy-skinned, juicy chicken breasts recipe—and we wanted it in less than 30 minutes. Patting the chicken before pan-frying helped it brown correctly—and browning improved the flavor of the chicken. The browned bits of chicken that stuck to the skillet added valuable flavor to our maple-ginger glaze.
Before You Begin
Be sure to use 100 percent pure maple syrup rather than "pancake syrup."
Instructions
- 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.
- 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.
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