Maple Ginger Glazed Chicken

Maple-Ginger Chicken

Cook Time: 25 minutes

I found this easy, quick recipe from one of my favorite cooking magazines, “Cook’s Country,” December/January 2008 edition.  Typically I serve it with a side of rice and either a green salad or green beans.

¼ Cup Maple Syrup (use real maple syrup!)
1 T Soy Sauce
1 tsp Grated Fresh Ginger
1/8 tsp Cayenne Pepper
4 Boneless, Skinless Chicken Breasts
Salt and pepper
1 T Olive Oil


If you are going to serve it with rice, start that first.  I use Jasmine rice so typically I’m waiting for the rice to finish and then we are ready to eat.

Combine the first 4 ingredients in a bowl and set aside.

Pat the chicken dry with a paper towel and season with salt and pepper.  (I always used to skip this step but then I learned that you pat it dry so it browns up better.)

Heat the Olive oil in your skillet over medium-high heat until just smoking.  Cook the chicken until golden brown, about 5 minutes per side.

Reduce your heat to medium-low and add your syrup mixture.  Simmer, turning your chicken once so its nicely coated, sauce is slightly thickened, and chicken is cooked through.  About 4 minutes.  Serve, pouring sauce over.

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