Maple-Braised Chicken

Sometimes there are family favorite dishes that stand the test of time, and sometimes you have to experiment and mix them up a little to keep them fresh. This is one of the unique cases where both is true. My mom’s Chinese Chicken was a staple in our house growing up, and now it’s a staple in our home, but sometimes I like to play with the recipe and see how I can tweak it to keep the method but alter the flavor. This is one of my favorite versions — with maple and mustard, two of my favorite additions to almost any recipe.


Maple-Braised Chicken

  • 4-6 boneless, skinless chicken thighs (trimmed)
  • 1 medium or 2 small onions, sliced thinly
  • 1/4 cup soy sauce
  • 1/4 cup maple sugar
  • 2 tablespoons yellow mustard
  • 2 tablespoons sriracha
  • water to cover

In a large pan on the stove, place onion slices and arrange the chicken thighs on top. Add soy sauce, sugar, mustard and sriracha, cover with water, place a lid on the pan, and turn the burner on high. Bring to a boil and lower to medium. Simmer 45 minutes or until chicken is fork-tender and liquid has formed a thin sauce; serve on white or brown rice, with a ladle or two of sauce on top.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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