Maple Glazed Teriyaki Chicken with Sesame Ginger Broccoli

Ingredients

• 2 chicken breasts, about 6 oz each
• 2 tbsp pure maple syrup
• 2 tbsp soy sauce
• 1 tbsp freshly grated ginger, divided
• 2 garlic cloves, minced, divided
• 1 tbsp olive oil
• 1 tsp toasted sesame oil
• 3 cups broccoli florets
• 1 tbsp toasted sesame seeds
• 1/4 cup chopped green onions
• Salt and black pepper

Steps

1. Whisk the maple syrup, soy sauce, half the ginger, and half the garlic together into the glaze and set it aside.
2. Pat the chicken breasts dry and season them with salt and pepper.
3. Heat the olive oil in a heavy skillet over medium-high heat and sear the chicken for 6 minutes without moving it, until deeply golden, then turn and cook 5 minutes more.
4. Brush the glaze on only in the last 2 minutes of cooking, turning the breasts frequently to coat. Maple syrup and soy sauce both burn quickly, and glaze added at the start will be black before the chicken is done.
5. Check the thickest part reaches 165F (74C), then rest the chicken on a board for 5 minutes.
6. Meanwhile heat the sesame oil in a wok over high heat and add the broccoli with 2 tablespoons of water.
7. Stir-fry for 4 to 5 minutes, until the florets are bright green and tender-crisp with charred edges, adding the remaining ginger and garlic in the last 30 seconds.
8. Slice the rested chicken, spoon over any glaze left in the pan, and serve with the broccoli, sesame seeds, and green onions.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.