Chicken Stir-Fry in Garlic and Maple Syrup | Recipe

Kind of like some variation on Chinese chicken stir-fry, yet kind of not. Garlicky and sweet, with a touch of soy sauce. Whatever the cuisine should be called, it turned out delicious.

For two you’ll need 250 g chicken fillets, 2 cloves of garlic, 1/2 dl maple syrup, 1 tbsp white balsamic vinegar, 3/4 tbsp soy sauce, 3-4 tbsps flour, rapeseed oil, salt and black pepper.

Cut the chicken fillets into smaller pieces. Put the pieces on a plate and strew the flour and some salt and black pepper over them, then turn until covered.

Heat the oil in a skillet on high, then fry the pieces of chicken until lightly browned, stirring occasionally.

While the chicken is frying, mix the maple syrup, white balsamic vinegar and soy sauce into a sauce. Check the taste and adjust the exact balance to subjective preference.

When the chicken is browned, turn down the heat, make some room in the skillet, add the pressed garlic to the skillet, fry a few seconds, and stir to distribute it evenly. Add some oil to fry the garlic in if the skillet looks dry.

Fry for a minute or so, and when the garlic reaches that fried-garlic-about-to-be-browned aroma, pour the sauce over the chicken and stir until covered.

Heat for maybe a minute or two until the sauce and chicken have gelled, then remove from the heat.

Serve with Jasmin rice and a salad.

List of ingredients