Maple and soy chicken recipe
This quick and easy Asian style dish is just what you need for a tasty mid-week dinner.
- ½ tsp sesame oil
- ¼ cup salt-reduced soy sauce
- 1 tbsp shao xing wine or dry sherry (optional)
- 2 tbsp maple syrup
2 garlic cloves, crushed
- 500g skinless, boneless chicken thighs
- rice vermicelli noodles
- 1 cup chicken stock
- small knob (30-40g) fresh ginger, peeled and finely sliced into matchsticks
- oil spray
- 2 cups (250g) sugar snap peas
- 4 large spring onions, sliced
- 2 tsp sesame seeds, toasted
- coriander leaves for garnish
Combine marinade ingredients together and pour over chicken thighs.
Cover and pop into the fridge to marinate for 15 minutes (but if you’ve got more time, give it 2 or more hours).
Cook noodles according to the pack (probably soak in boiling water or place in boiling water for a couple of minutes).
Drain, and keep warm.
Place stock and ginger into a small saucepan and bring to the boil.
Reduce heat and keep warm, allowing the ginger to infuse.
Heat oven to 180°C or 160°C fan-forced.
Roll each chicken thigh and secure with a toothpick or two.
Heat a large non-stick frying pan on medium, spray lightly with oil.
Add chicken thighs and cook for 1 minute per side before placing in the oven for 12 minutes.
While chicken is cooking, bring ginger stock back to the boil.
Add sugar snap peas and cook for 1 minute before adding spring onions. Simmer for 1 minute before removing vegetables and serving with chicken and noodles with a sprinkling of sesame seeds and coriander leaves.
Spoon over a little of the ginger stock.
- Toast sesame seeds by placing them in a small frying pan, heating on low and gently cooking them until they’re golden and fragrant. Keep an eye on them though as they burn easily.
- You can replace the sugar snap peas with any vegetable you like – other great options are green beans, sliced broccolini, zucchini or bok choy.
- I cook the chicken in the oven because the sauce has sugar in it which burns easily. It’s very difficult to cook the chicken properly, keeping it cooked but moist without it burning the outside when done on the stovetop.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
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