Maple Chicken with Napa Salad

Preparation Time:  15 minutes

MARINATING TIME:  30 minutes or up to 8 hours

GRILLING TIME:  12 to 15 minutes

SERVES:  4

 

Ingredients

• ¼ cup (50 ml) Long’s Maple Syrup
• 2 TBSP (25 ml) sodium-reduced soy sauce
• 1 tsp (5 ml) sesame oil
• 2 cloves garlic, pressed through a garlic press
• 4 boneless skinless chicken breasts (about 1 lb/500g)

 

Napa Salad:

• 2 TBSP (25 ml) each of rice vinegar and vegetable oil
• 1 tsp (5 ml) Long’s Maple Syrup
• ½ tsp (2 ml) sesame oil
• salt and pepper
• 4 cups (1 litre) shredded Napa Cabbage
• 15 Snow Peas, diagonally sliced into thirds
• 1 carrot grated

 

Instructions

1. In a resealable freezer bag, combine maple syrup, soy sauce, sesame oil and garlic.  Set aside 1 TBSP (15 mil) of the marinade.
2. Add chicken breasts to bag.
3. Refrigerate for at least 30 minutes or up to 8 hours.
4. Remove chicken from marinade, discarding marinade.
5. Place on greased grill over medium-high heat 375°F (190°C).
6. Grill, covered, turning once, for 12 to 15 minutes or until no longer pink inside and meat thermometer registers 165°F (74°C).  Brush with reserved marinade.

Napa Salad:

In a large bowl, whisk together vinegar, oil, maple syrup, sesame oil, and salt and pepper to taste.

Add cabbage, snow peas and carrot; toss to combine.

Serve with grilled chicken.