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Wednesday, January 26, 2011

Maple-Soy Chicken (3 Ways)

Maple-Soy Chicken
Chicken breasts, pounded to 1/2 inch thickness
1 TBS maple syrup
2 TBS soy sauce
1 Clove garlic, crushed
1 TSP crushed red pepper

What do you do with an XXL package of chicken that's way too big for one meal? Why not prepare with sweet and savory flavors to compliment a number a dishes through out the week? Do most of the work one night, then the rest of the week is a piece of cake!

Pound the chicken breasts to the desired thickness. In a large bowl, mix the syrup, soy, garlic and crushed red pepper. Add the chicken, and toss to coat. Let marinate for up to 30 minutes in the fridge, or until ready to cook. Heat grill pan, then in batches, cook 3-4 minutes per side. Set aside (refrigerate any extra chicken within 2 hours of cooking and it will keep for 3-4 days).

Dinner #1
Serve with butternut squash, roasted with olive oil, salt and pepper and veggies.

In a pannini with whole-grain bread, dijon mustard, and jarlsberg cheese.

Dinner #2
Saute snow peas, bell peppers and shitake mushrooms with garlic and onion. Add chicken with soy sauce, rice wine vinegar, hot sesame oil and a pinch of crushed red pepper. toss cooked soba noodles and top with crushed peanuts.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.