Maple Teriyaki Chicken Marinade
Cubed chicken, soy, ginger and two tablespoons of syrup. Thicken the marinade for a sauce.
8 ingredients30 min marinade2 tbsp syrup
of bigleaf maple syrup
The 50 ml tasting bottle covers it.
Ingredients
8 items · 2 tbsp of syrup
1 lb chicken breast, cubed
2 tbsp maple syrup
¼ cup soy sauce
2 cloves minced garlic
½ tsp salt
½ tsp pepper
½ tsp ginger
2 tbsp sesame oil
Method
6 steps · 30 min marinade
Whisk ingredients (besides chicken and sesame oil) in a shallow dish.
Add chicken, being sure to coat all sides.
Cover and let marinate for at least 30 minutes.
Heat skillet over medium heat.
Add sesame oil to the pan, then add chicken and cook until done.
Marinade can be cooked and thickened with a cornstarch slurry to make a sauce, if desired.
Notes
Cook the leftover marinade down with a cornstarch slurry and you have the sauce too, as Amy suggests.
Bigleaf runs darker than sugar-maple syrup. Every recipe on this page was tested with ours, measured as written.
Three more to try
Or see all eight.
of bigleaf maple syrup
Bigleaf Banana Bread
Four bananas, coconut oil and a quarter cup of syrup. Top with maple butter.
Maple Cookies
Soft, buttery, with the syrup doing the sweetening.
Maple Butter
Whipped butter and syrup. Ten minutes, keeps for weeks.
Every recipe here was tested with our dark bigleaf syrup.
The 2026 run is sold out. The next run is bottled in spring 2027; we send one email the day it is ready.