Food recipes
Maple-Glazed Chicken
Maple-Glazed Chicken Ingredients: syrup, maple, canadian miso rice vinegar, sugars, granulated soy sauce made from soy (tamari) spices, ginger, ground beans, snap, green, raw peas, green, frozen, unprepared chicken, b...
Maple-Glazed Chicken
Ingredients:
syrup, maple, canadian
miso
rice vinegar,
sugars, granulated
soy sauce made from soy (tamari)
spices, ginger, ground
beans, snap, green, raw
peas, green, frozen, unprepared
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, coriander seed
Directions:
In 1-quart saucepan, whisk maple syrup, miso, vinegar, sugar, soy sauce, and ginger; heat to boiling on medium-high.
Boil 1 minute or until reduced by half, whisking.
Remove from heat; stir in 1/4 teaspoon pepper.
Cool slightly.
Transfer 2 tablespoons to small bowl for brushing chicken.
Place beans and 3 tablespoons water in 2-quart glass baking dish; cover with vented plastic wrap.
Microwave on High 3 minutes or until tender.
Stir in peas.
Cover; microwave 3 minutes longer.
Drain well; toss with 1 tablespoon sauce.
Transfer to platter.
Heat grill pan on medium-high.
Sprinkle chicken with 1/8 teaspoon salt.
Grill chicken 4 minutes or until grill marks appear.
Brush chicken with reserved 2 tablespoons sauce.
Turn chicken over; grill 4 to 5 minutes longer or until cooked through (165 degrees F).
Place chicken on top of vegetables.
Serve with remaining sauce and cilantro.
Ingredients:
syrup, maple, canadian
miso
rice vinegar,
sugars, granulated
soy sauce made from soy (tamari)
spices, ginger, ground
beans, snap, green, raw
peas, green, frozen, unprepared
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, coriander seed
Directions:
In 1-quart saucepan, whisk maple syrup, miso, vinegar, sugar, soy sauce, and ginger; heat to boiling on medium-high.
Boil 1 minute or until reduced by half, whisking.
Remove from heat; stir in 1/4 teaspoon pepper.
Cool slightly.
Transfer 2 tablespoons to small bowl for brushing chicken.
Place beans and 3 tablespoons water in 2-quart glass baking dish; cover with vented plastic wrap.
Microwave on High 3 minutes or until tender.
Stir in peas.
Cover; microwave 3 minutes longer.
Drain well; toss with 1 tablespoon sauce.
Transfer to platter.
Heat grill pan on medium-high.
Sprinkle chicken with 1/8 teaspoon salt.
Grill chicken 4 minutes or until grill marks appear.
Brush chicken with reserved 2 tablespoons sauce.
Turn chicken over; grill 4 to 5 minutes longer or until cooked through (165 degrees F).
Place chicken on top of vegetables.
Serve with remaining sauce and cilantro.