Developed by Chef Jason Baker, JT Bakers, Greenwich, NY
4 boneless skinless chicken breasts
2 cups Pure New York State Maple Syrup
1/4 cup lite soy
1 cup water
1/4 cup Pure New York State Granulated Maple Sugar
2 inch piece fresh ginger, sliced
3 whole cloves garlic
4 stars star anise
2 tbsp. whole coriander
Add all ingredients to sauce pan and simmer 20 minutes. Strain through fine mesh sieve. Pan sear four boneless chicken breasts (a 1-1/2 lb. pork tenderloin or 24 large sea scallops). Preheat oven to 325º F. Place seared breasts in shallow baking pan and pour glaze on top, basting with glaze every five minutes; and bake uncovered 15 minutes or until done. Serve with fresh roasted Brussel sprouts and steamed basmati rice or couscous.
As an alternative, try reducing the strained glaze by 1/2 and use it as a sauce to drizzle over grilled salmon or boneless pork chops.