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maple glazed chicken stir fry with halved Brussels sprouts and pecans in a wide horizontal shot, glossy caramelized glaze, served in a rustic bowl over rice, on a warm autumnal wooden table, natural light, shallow depth of field, landscape orientation

Maple Glazed Chicken Stir Fry

Rich soy and maple glaze with Brussels sprouts and pecans served with our caramelized chicken is sweet, savory and fall like in the best way.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1/4 cup pure maple syrup
  • 3 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups Brussels sprouts halved
  • 1/3 cup pecans chopped

Method
 

  1. Whisk the maple syrup, soy sauce, Dijon, apple cider vinegar, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until browned and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and the Brussels sprouts cut-side down and cook 4 minutes until golden.
  4. Stir in the pecans and toast 1 minute.
  5. Return the chicken, pour in the sauce, and toss until thick and glossy, about 2 minutes.
  6. Serve over rice or on its own.

Notes

Use real maple syrup, not pancake syrup — the depth of flavor is worth it.