Maple Ginger Chicken
This recipe is one in my regular rotation. It’s quick, delicious, healthy, and made from ingredients I can usually get locally. Sometimes I switch up the veggies and I’ll often vary what grain I serve it with, but it’s a super savory, very easy meal.
If you make the garlic and ginger purées on Recipes & Roots, you can make a variety of quick meal conversations including honey-ginger, maple-ginger, honey-garlic, and maple garlic.
INGREDIENTS
1 tbsp. sesame oil (see note *)
1 — 2 tbsp. ginger paste, fresh or homemade (see note **)
3 — 4 red, yellow, or orange bell peppers, sliced
3 — 4 large chicken breasts, chopped or shredded (see note ***)
3 tbsp. maple syrup
chopped chives (opt.)
sesame seeds (opt.)
cashews (opt.)
INSTRUCTIONS
Add oil to a large pan and turn burner on to medium high.
If using raw chicken (see note ***) add to the pan cook until just finished and slightly golden. Remove and set aside.
Add peppers and ginger. Sauté until they start to soften.
Return chicken to the pan and reheat while the peppers finish cooking.
Turn the heat off and add the maple syrup. Stir to coat and remove from heat.
Garnish with optional chives, sesame seeds, and cashews.
NOTES
* You can use other oils or fats. Butter is very tasty, as usual. Olive oil works fine. There is so much flavour in this dish that you won't taste the stronger EVOO. Coconut oil is great too.
** I use more ginger than I've suggested here because it's one of my favourite flavours. I probably put in three heaping Tbsps.
*** I have a rhythm most weeks where I cook a whole chicken and we have that one day. Another day we'll have the leftover meat. That's what I use here. And the third day I'll make a bone broth from the leftovers. If using precooked chicken, you can omit step 2 and just add the cooked chicken at the end.
