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Maple Tahini Chicken and Broccoli

This recipe is delicious! I must admit that I don't normally like Chinese food or anything related to it, but now I'm sold on this fresh spin on Chicken and Broccoli. It has HHF maple syrup in it, even better! I wrote a blog about the new cookbook by Kate Webster, and it offers many unique ways to use maple syrup. It makes 4 servings... so in our house of two, that means leftovers for lunch. 

Ingredients:

2 Tbsp Dark HHF Maple Syrup
2 Tbsp Tahini
2 Tbsp reduced-sodium, GF Soy Sauce (my favorite - Joyce Chen)
2 teaspoons cornstarch
4 teaspoons canola oil
1 pound boneless skinless chicken breast, cubed
1/4 teaspoon ground white or black pepper
1 bunch scallions, sliced, white and green parts separated
2 teaspoons grated or minced peeled fresh ginger (I used ground and it was still good)
1 cup reduced-sodium chicken broth
4 cups broccoli florets (2 small crowns - or I used frozen broccoli from our farm garden)
2 cups peeled, sliced carrots
1 Tbsp lime juice
2 teaspoons sesame seeds for garnish, optional

Directions:

- In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt; set aside.

- Place large skillet over high heat. Add 2 teaspoons oil and swirl to coat skillet. Add chicken, sprinkle with pepper, and cook, turning once or twice, 5 to 6 minutes, until browned. (The chicken will not be fully cooked; it will continue cooking in the sauce later) Transfer chicken to a plate and set aside. 

- Add remaining 2 teaspoons oil to the skillet, followed by scallion whites and ginger. Cook, stirring, 15-30 seconds, until fragrant. Add broth and bring to a simmer, scraping up the brown bits. Add broccoli and carrots, cover, and simmer (this is where i cooked the carrots alone first, since my frozen broccoli had been previously blanched). Stir occasionally, cook 4-5 minutes, until broccoli is bright and green and carrots are still crisp but softening. 

- Stir sauce, chicken, and accumulated juices from the chicken plate into vegetables and continue cooking, stirring often, 4 to 5 minutes, until chicken is cooked through and sauce is thickened. Remove from heat. Stir in reserved scallion greens, lime juice, and sesame seeds (if using) and serve!

Recipe adapted from the cookbook, Maple by Kate Webster. She also has a website/blog.

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