Pan-Seared Chicken Breast with Soy Maple Glaze
4 boneless skinless chicken breasts
2 cups pure maple syrup
1/4 cup light soy sauce
1 cup water
1/4 cup pure granulated maple sugar
2-inch piece of fresh ginger, sliced
3 whole cloves garlic
4 whole star anise
2 tablespoons whole coriander
Add all ingredients (except chicken) to sauce pan and simmer for 20 minutes. Strain through fine mesh sieve. Pan sear four boneless chicken breasts (or substitute a 1 1/2-pound pork tenderloin or 24 large sea scallops). Preheat oven to 325°F. Place seared breasts in shallow baking pan and pour glaze on top, basting every five minutes; bake uncovered 15 minutes or until done. Serve with fresh roasted Brussel sprouts and steamed basmati rice or couscous.
Note: As an alternative, try reducing the strained glaze by half and use it as a sauce to drizzle over grilled salmon or boneless pork chops.