By Dianne Bunis

While pure maple syrup is traditionally poured over a stack of pancakes, it's also delicious to cook with. Try this quick-to-prepare dinner, filled with healthy vegetables and chicken, with a taste that will appeal to even picky taste buds.

Maple Teriyaki Chicken

Serves 4

1/4 cup reduced organic sodium soy sauce

1/3 cup water

1/3 cup pure maple syrup, local

1 tablespoons dark sesame oil

2 tablespoons canola oil

2 cloves garlic, minced

1 tablespoon peeled fresh ginger root, minced

1 pound organic chicken tenders, cut into pieces

2 cups broccoli, trim, slice stems and florets separately

1/4 cup scallions, whites only, slice to 1/4-inch pieces

1/2 cup organic chicken broth, divided

Sea salt and fresh ground pepper

1 tablespoon toasted sesame seeds

1/2 teaspoon red chili flakes

1 cup white Jasmine rice

2 cups water

1. Fill a measuring cup with 1/2 cup of water, add soy sauce, maple syrup, sesame oil, whisk together. Wash chicken with cool water, pat dry with paper towels then place in a medium bowl. Pour marinade over chicken, set aside for 15 minutes.

Fill a saucepan with 2 cups of water, add rice and bring to a boil. Cover, reduce heat to low, simmer 40-45 minutes until rice is fluffy, remove from heat, flake with fork, keep covered.

While the rice is half-way cooking, heat 1 tablespoon canola oil in a large pan over medium heat, add garlic and ginger, stirring frequently for 1 minute. Add broccoli stems, florets and scallions, plus 1/4 cup chicken broth, stir-fry until broccoli is bright green but crisp. Transfer to a plate.


Return skillet to heat, add 1 tablespoon of oil, add chicken and stir-fry until chicken gets lightly browned. Return the broccoli and scallions to pan to heat through. Add remaining chicken broth if too dry, season with salt and pepper.

Mound cooked rice in bowls, top with chicken and broccoli, garnish with sesame seeds. Sprinkle red chili flakes, optional.