Knowing how much I love cookbooks, my husband bought me Maple by Katie Webster while he was in Stowe Vermont. Filled with fantastic, easy, and delicious recipes using maple syrup!
Maple Tahini Chicken and Broccoli
- 2 tablespoons of dark pure maple syrup
- 2 tablespoons tahini
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- pinch salt
- 4 teaspoons avocado oil or organic canola oil, divided
- 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 fresh ginger
- 1 cup reduced-sodium chicken broth
- 4 cups broccoli florets
- 2 cups peeled sliced carrots
- 1 tablespoon lime juice
- 2 teaspoons sesame seeds for garnish, optional
- In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt, set aside.
- Place large skillet over high heat. Add 2 teaspoons of oil to coat the bottom. Add the chicken, sprinkle with pepper and cook for about 5 to 6 minutes till browned. Transfer onto a dish and set aside.
- Add remaining oil to the pan and add the scallions whites and ginger. Cook, stirring, 15 to 30 seconds until fragrant. Add broth and bring to a simmer, scraping up the brown bits. Add the broccoli and carrots. Cover and simmer for about 4 to 5 minutes. Stir a couple of times.
- Stir in the sauce, chicken and any the juices from the chicken into the vegetables and continue cooking, stirring often for about another 5 minutes, until the chicken is cooked through and the sauce has thickened.
- Remove from the heat and stir in the green scallions and garnish with the sesame seeds.