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Spicy Maple Soy Ginger Chicken with Chinese Vegetables, Carrots & Garlic

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

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Spicy Maple Soy Ginger Chicken with Chinese Vegetables, Carrots & Garlic
Another delicious one-pan wonder recipe. Make a whole meal of crispy chicken, and Asian Vegetables in one pan. This recipe uses a sweet Asian inspired sauce combining maple syrup, soy and ginger to make an amazingly delicious and easy meal.
Spicy Maple Soy Ginger Chicken with Chinese Vegetables, Carrots & Garlic
Another delicious one-pan wonder recipe. Make a whole meal of crispy chicken, and Asian Vegetables in one pan. This recipe uses a sweet Asian inspired sauce combining maple syrup, soy and ginger to make an amazingly delicious and easy meal.
  • 1
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  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
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Print Recipe
Ingredients
  • 1/2 cup Maple syrup
  • 1 tsp Miso Ho-Nee Asian Blend optional or create a blend of equal parts dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • 2 tbsp soy sauce
  • 2 tsp ground ginger
  • 1 tbsp red chili paste (Sriracha Sauce) 1/2 tbsp for milder
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 4-8 chicken thighs or breasts enough for 4 people
  • olive oil for sauteeing
  • 6-8 cloves garlic halved
  • 1 lb Bok Choy cut into large pieces on the diagonal
  • 1/2 lb baby carrots
  • 1 cup chicken broth
  • optional or substitute vegetables: water chestnuts, baby corn, broccoli , celery
Servings:
Ingredients
  • 1/2 cup Maple syrup
  • 1 tsp Miso Ho-Nee Asian Blend optional or create a blend of equal parts dry minced garlic, cumin, chili powder, ginger with a pinch of both five spice and white pepper
  • 2 tbsp soy sauce
  • 2 tsp ground ginger
  • 1 tbsp red chili paste (Sriracha Sauce) 1/2 tbsp for milder
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 4-8 chicken thighs or breasts enough for 4 people
  • olive oil for sauteeing
  • 6-8 cloves garlic halved
  • 1 lb Bok Choy cut into large pieces on the diagonal
  • 1/2 lb baby carrots
  • 1 cup chicken broth
  • optional or substitute vegetables: water chestnuts, baby corn, broccoli , celery
Servings:
Instructions
  1. Mix maple syrup, Miso Ho-Nee Asian Blend (or substitute spices), soy sauce, ground ginger, red chili paste, water and sesame oil into a large bowl or container. Marinate the chicken for at least two hours.
  2. Preheat oven to 350 degrees.
  3. In a large, deep oven safe frying pan (big enough to hold chicken legs, thighs or breasts and vegetables, or two oven safe pans if you need), sauté the garlic in about 2 tbsp olive oil over medium high heat for about 1 minute.
  4. Place the chicken thighs (skin side down) or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save the marinade for the next step.
  5. Add the marinade and chicken broth to the pan and let the liquid come to a simmer.
  6. Add the bok choy and carrots (or substitute vegetables) and saute them for about 2-3 minutes.Place in the oven for about 40 minutes until the chicken is cooked through.
  7. Remove the chicken breasts if you are using breasts- leave thighs if you are using those- and then broil the chicken thighs, bok choy, carrots and garlic for about 4 minutes to crisp a little.
  8. Let it sit for 5 minutes and serve the chicken and vegetables with the sauce from pan.
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