Maple and Coriander Chicken with Grilled Tenderstem®

Maple & Coriander Chicken with Grilled Tenderstem®

  • 10 min preparation

  • 10 min cooking

  • 4

Combining soy sauce, apple vinegar cider and a warm sweet maple syrup cascaded over butterfly chicken breasts with a side of Tenderstem®, this dish is the ultimate speedy supper.

Credit to Donal Skehan for the recipe.

Ingredients

  • 1 tbsp butter
  • 1 tbsp rapeseed oil, plus extra for brushing
  • 4 chicken breasts, butterflied & bashed until ½cm in thickness
  • 250g Tenderstem®
  • Sea salt and ground black pepper
Sauce
  • 1 small red onion, peeled and finely sliced
  • 1 tbsp apple cider vinegar
  • 4 tbsp maple syrup
  • 1 tbsp light soy sauce
  • 4 tbsp apple juice
  • 1 tbsp wholegrain mustard
  • Large handful of coriander leaves, roughly chopped, plus extra to garnish
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Method

  1. Heat a large griddle pan over a medium heat, brush with oil and butter and arrange the Tenderstem® across the base. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side or until tender when pierced with a fork and each piece has deep char marks. If you would prefer your Tenderstem® even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes. Transfer to a plate and set aside.
  1. Melt the butter with the oil in a large frying pan over a high heat. Bash the chicken and season generously with sea salt and ground black pepper. Add the chicken to the pan and brown on both sides until cooked through. Remove from the pan and set aside. 
  1. Add another drop of oil to the pan if required and add the onion and fry for about 5 minutes. Then pour in the vinegar, maple syrup, soy sauce, mustard and apple juice and heat until the sauce is bubbling. Reduce the sauce until slightly thickened.
  1. Stir through the coriander and return the chicken and the Tenderstem® to the pan, basting in the sauce. Once the chicken and Tenderstem® are both warmed through, transfer them to a warmed plate and pour the sauce over to serve.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.