Maple and Mustard Wasabi Chicken

Sweet and spicy, and just a hint tangy, this Maple and Mustard Wasabi Chicken recipe features grilled chicken coated in a perfectly caramelized glaze. Easy to prepare, and featuring only simple, affordable ingredients, this recipe is perfect both for busy weeknights and casual get-togethers. Served on its own as the main course, or folded into wraps, or tossed with stir-fried noodles, this is one recipe the entire family is sure to love.

The star of the show is the maple, mustard, and wasabi sauce, which we’ll be caramelizing the chicken in. The sauce is a simple mix of maple syrup, wasabi sauce, plain mustard, salt, and pepper. Super simple, and yet thoroughly delicious with its contrasting sweet and spicy flavors. This sauce works not only on chicken but can also be used on pork or beef as well. It also pairs deliciously with fried foods or as a dip for dumplings.

Now, without further delay, let’s get to it. Read on for a recipe overview, a complete ingredient checklist, and a printable recipe card.

What to Expect – Recipe Overview

If you’ve read this far, I’ve probably piqued your interest, but you also probably still have a few questions. You might be wondering what this recipe is like in terms of taste and texture. Or maybe you want to know how hard it is to make? Or perhaps what it pairs well with?

For the answer to those questions and more, read on.

Taste and Texture

What I love most about this recipe is the blend of sweet, spicy, and tangy flavors, with that rich maple undertone throughout. Seriously, maple and wasabi actually pair deliciously together in savory recipes like this one. The maple syrup brings a rich, caramel-like sweetness, which is perfectly complemented by the yellow mustard, and then tied together by the instantly recognizable heat from the wasabi sauce. It really comes together deliciously. Meanwhile, the chicken forms a meaty, savory base, caramelized to golden perfection, that elegantly carries these flavors from the plate to your palate.

Difficulty Level

I would say this recipe is of safely ‘moderate’ difficulty, while still being accessible to home chefs of most skill levels. As outlined in the recipe card below, the steps involved are generally straightforward, with no complex or tedious techniques involved. That said, thinly and evenly slicing the chicken, and maintaining the right temperature throughout the cooking process, does indeed require some attention to detail.

Preparation Process

This recipe can be divided into three main steps:

1. Slice and Marinate the Chicken: We start off by slicing the chicken thinly and evenly, and then tossing the chicken with a simple mix of olive oil, salt, and pepper, ahead of time, to ensure even seasoning. This also helps to lock in moisture during cooking.
2. Prepare the Sauce: While we allow the chicken to sit in the olive oil mixture, we mix the maple and mustard sauce and divide that into two separate batches. One for basting during cooking, and the other for dipping while eating.
3. Cooking: Thinly sliced, the chicken should cook quickly, requiring only a few minutes per side, as noted in the recipe card. To properly brown and caramelize the chicken, we brush it with the sauce during cooking, which gives the chicken its delicious glaze.

Pairings

All the favorites for any spicy chicken dish apply here:

1. Side Dishes: My go-to would probably be buttery mashed potatoes or roasted sweet potatoes. Homemade fries or homemade onion rings would also pair deliciously. Lighter options may include spring rolls, dumplings, steamed green beans, or a crisp arugula salad with vinaigrette.
2. Bread: Crusty baguette, soft dinner rolls, or even breadsticks would all pair nicely. Crostini, in my mind, would also be a nice pairing. But I’ll eat crostini with just about anything.
3. Beverages: My go-to wine pairing would be a dry white wine like Sauvignon Blanc or Assyrtiko. A light amber ale would also work nicely to balance out the sweet and tangy notes of the sauce.

Ingredient Checklist – Everything You'll Need

For this recipe, you’ll need only easy-to-find, simple ingredients. With that in mind, here’s everything you’ll need.

For the Chicken

• 2 lbs. boneless chicken breast
  • Tip: Slicing the chicken not only ensures the best texture possible, but also helps to ensure even cooking, which is important since we want to cook the chicken quickly at high heat to ensure a nice golden color. As a nice bonus, thinner slices also help the sauce adhere better.
  • Substitution: Your choice of thin-sliced pork or beef would also work. And before you ask, yes, boneless chicken thighs can be used as a juicier alternative.
• 1/2 tsp. salt
  • Tip: Plain table salt is all the recipe needs. Adjust to preference.
• 1/2 tsp. coarse ground black pepper
  • Tip: For this recipe, I do recommend freshly ground pepper for the best aromatics.
• 2 tbs. olive oil
  • Tip: When it comes to marinating, the quality of the olive oil matters a lot, there’s just no getting around that, since the oil seeps into the chicken, infusing it with its flavor. So, I do recommend using a decent quality extra virgin olive oil for the marinade.
  • Substitution: If olive oil isn’t an option, opt for a flavor-neutral oil.

For the Maple and Mustard Sauce

• 2/3 cup maple syrup
  • Tip: We don’t just want the sweetness from the maple syrup, we also want the maple flavor itself. As such, I recommend using real, natural maple syrup.
  • Substitution: Honey or brown sugar can both be used, but maple syrup really is a key ingredient for this recipe.
• 1/2 cup yellow mustard
  • Tip: Plain yellow mustard or a simple Dijon mustard is all you need here – and actually probably works best.
  • Substitution: If neither yellow or Dijon mustard are available, you can probably get away with stone-ground mustard or deli mustard. But again, yellow mustard or Dijon work best.
• 2 tsp. wasabi sauce
  • Tip: Adjust to taste based on your heat tolerance. A little goes a long way!
  • Substitution: The wasabi is a key ingredient, so there is not a perfect substitution. That said, horseradish sauce can achieve a similar spicy kick, or simply omit the wasabi if you prefer a milder flavor.
• 1/2 tsp. salt
  • Tip: Taste the sauce before adding the full amount, especially if your mustard is already salty.
• 1 tsp. coarse ground black pepper
  • Tip: Adding pepper to the sauce balances the sweetness of the maple syrup.

For Cooking

• 1–2 tbs. olive oil
  • Tip: Heat the oil until it shimmers before adding the chicken for optimal searing.

Tips for Preparing Maple and Mustard Chicken

If you’ve read this far, it likely means you’ve decided to make this recipe. If so, here are my top tips to help you ensure it comes out perfect.

1. Slice the Chicken Thinly and Evenly
   • Thinly and evenly is key. Thinly, for the intended texture and proper coating, and evenly to ensure even cooking. As mentioned above, thinner slices absorb the flavors of the sauce better. And that’s exactly what we want since the sauce is the star of the show here.
   • Yes, this applies if you’re using pork or beef. Thin, even slices, are the way to go.
2. Marinate for Extra Flavor
   • Letting the chicken sit in the marinade for at least thirty minutes, or up to two hours, is key. Not only does this enhance the chicken’s overall flavor, but it also helps to enhance the texture, and to help the chicken retain moisture through cooking.
3. Double the Sauce – And do it Safely
   • We want to serve the chicken with extra sauce for dipping. That means preparing two separate batches of the Maple and Mustard Sauce and setting one aside to serve with the chicken while using the other to coat during cooking. Never reuse sauce that has come into contact with raw chicken.
4. Preheat the Pan Properly
   • Do not set the chicken down in a cold or ‘merely warm’ pan. Preheat the pan until it’s hot. You want to hear sizzling when you set the chicken down in it so that we create a good sear on the chicken.
5. Avoid Overcrowding the Pan
   • Overcrowding leads to poor, uneven cooking, so cook the chicken in batches, leaving at least an inch of space between the chicken slices. To reiterate, overcrowding can lead to steaming rather than searing – and that’s not what we want.
6. Brush with Sauce at the Right Time
   • Do ‘not’ brush the chicken with the sauce prior to setting it in the pan. Instead, begin brushing the chicken with the sauce ‘after’ the first flip. That means setting the chicken down dry in the pan, and then brushing after you’ve flipped it. This prevents the sauce from burning while still allowing it to caramelize and glaze the chicken. Burnt sauce will ‘taste’ burnt. Not fun.
7. Monitor Internal Temperature
   • Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for safe consumption. This ensures the chicken is fully cooked while staying juicy.
8. Let the Chicken Rest
   • After cooking, let the chicken rest for 2–3 minutes before serving to allow the juices to redistribute.
9. Customize the Heat Level
   • Adjust the amount of wasabi sauce in the Maple and Mustard Sauce based on your spice preference. For a milder version, use less or omit it entirely.
   • Conversely, increase the amount of wasabi if you prefer a spicier sauce, or even add a little chili paste.

Print

And that’s our Maple and Mustard Wasabi Chicken. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you!

Happy Cooking!

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