RECIPES

Ingredients

4 servings

Marinade :

½ cup (125 ml) maple syrup
¼ cup (65 ml) water
1 tablespoon (15 ml) extra virgin olive oil
2 teaspoons (10 ml) powdered mustard
-or1 tablespoon (15 ml) Dijon mustard
3 tablespoons (45 ml) Tamari, Soy or Bragg sauce
2 to 3 tablespoons (30 to 45 ml) Apple cider vinegar
(2 teaspoons (30 ml) of vinegar suffice if Dijon mustard is used)
16 ounces (450 à 500 g) Organic chicken cubed or sliced in thin strips.

Preparation

1. Allow the chicken to marinate a minimum of 5 hours
    
2. Remove the chicken from the marinade and roast in an anti-adhesive pan. Check that chicken is properly cooked, then add the marinade and reheat.
    
3. Serve on a bed of white or brown Basmati rice, add some crispy vegetables or a leafy salad.
    
4. Option:
   Replace the chicken with Tofu cubes or slices and use the same cooking instructions

Lise Guénette, ND.A.
Tous droits réservés