Ingredients
1 tablespoon olive oil
2 pounds ground chicken breast
3 tablespoons maple syrup
1/4 cup dark soy sauce (or regular soy sauce/coconut aminos)
1 tablespoon tomato paste
2 tablespoons mirin
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 cloves garlic, crushed or minced
1 tablespoon ginger, crushed or minced
4 scallions, whites and greens separated and thinly sliced
Instructions
- Heat a large skillet over medium-high heat and add olive oil.
- Add ground chicken and let one side brown for 3-4 minutes without stirring.
- Break up the chicken and continue cooking until fully cooked through.
- In a bowl, whisk together maple syrup, soy sauce, tomato paste, mirin, rice vinegar, sesame oil, garlic, ginger, and scallion whites.
- Pour the sauce into the skillet with the chicken and let simmer for 4-5 minutes until the sauce thickens and clings to the meat.
- Stir in the scallion greens just before serving.
- Serve hot over rice, noodles, or in wraps. Top with toasted sesame seeds or yum yum sauce if desired.
Notes
- Add gochujang or red pepper flakes for a spicy kick.
- Mix in or serve with sautéed or roasted vegetables.
- The sauce is versatile—use it on tofu, beef, or grilled chicken.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat in the microwave or in a skillet with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 4.25 oz chicken
- Calories: 210
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 85mg
