Pan-seared Chicken Breasts with Soy Maple Glaze


  • 4 boneless skinless chicken breasts, 1-1/2 lb. pork tenderloin, or 24 large sea scallops
  • 2 cups maple syrup
  • 1/4 cup light soy
  • 1 cup water
  • 1/4 cup granulated maple sugar
  • 2 inch piece of fresh finger, sliced
  • 3 whole cloves of garlic
  • 4 stars of star anise
  • 2 tablespoons whole coriander


  1. Preheat oven to 325F.
  2. Add all ingredients to saucepan, and simmer 20 minutes.
  3. Strain through fine mesh sieve.
  4. Pan sear chicken breasts, pork tenderloin, or scallops.
  5. Place seared breasts, tenderloin, or scallops in shallow baking pan, and pour glaze on top.
  6. Bake uncovered, basting with glaze every 5 minutes, for 15 minutes or until done.
  7. Serve with fresh roasted Brussels sprouts and steamed basmati rice or couscous.
  8. As an alternative, reduce the strained glaze by one-half, and use it as a sauce to drizzle over grilled salmon or boneless pork chops.

Developed by Chef Jason Baker, Menands, NY

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