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Crispy maple sesame chicken
Preparation time:
20 minutes
Cook time:
15 minutes
Ingredients
Metric
Imperial
| 500 g | 17.63 oz | Tempura chicken |
| 45 ml | 3 tbsp | Dijon mustard |
| 45 ml | 3 tbsp | Balsamic vinegar |
| 60 ml | 4 tbsp | Ketchup |
| 125 ml | 1/2 cup | Maple syrup |
| 30 ml | 2 tbsp | vegetable oil |
| 3 | 3 | Cloves of garlic, finely chopped |
| 5 ml | 1 tsp | Fresh ginger, finely chopped |
| 6 | 6 | Green onions, thinly sliced |
| 15 ml | 1 tbsp | Sesame seeds, toasted |
| 6 | 6 | Portions of steamed rice of your choice |
Preparation
Sauce
- In a small saucepan, heat the oil over mediumhigh heat, then add the garlic and ginger. Cook, stirring, for one minute. Add the maple syrup and vinegar and bring to a boil. Whisk in the mustard and ketchup. Let simmer for 5 minutes to reduce. Set aside.
Chicken
- Cook the chicken and transfer to a bowl. Add the sauce and toss to coat the chicken well.
- Serve on a bed of rice.
- Garnish with sesame seeds and green onion.
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