2 eight oz packages tempeh OR 1 large salmon fillet OR 2-3 boneless chicken breasts
¼ cup maple syrup
¼ cup apple cider vinegar
Juice of 1 lemon
2 tbsp avocado or olive oil + 2 tbsp for cooking
¼ cup Braggs liquid tamari/ coconut aminos
2 cloves garlic, minced
2 tsp grated ginger or turmeric
Tempeh: Remove tempeh from package and chop into triangles by cutting the tempeh in half width-wise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.
Chicken or Salmon: Using a very sharp knife or poultry scissors, cut into bite-sized pieces. Leave skin on salmon.
In a small bowl or measuring cup, combine all marinade ingredients. Add tempeh, fish or chicken into a shallow dish with a large surface area, pour marinade over top, toss to coat and let the dish marinate in the fridge for 1 – 24 hours. Stir the mixture a couple times while marinating, if possible.
Pan-glaze the tempeh, fish or chicken by heating 2 tbsp oil in a large skillet over medium heat. Once oil is hot, add the protein (without pouring the extra marinade in) and cook until golden brown (tempeh) or fully cooked (fish or chicken) on each side. Approximately 4 mins each side. Pour the extra marinade into the pan and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze. Toss the protein a couple times during this process.
Once the sauce has thickened and all protein pieces are coated, it is ready to be served. This is great served over quinoa, rice, cauliflower rice or used in a stir-fry or Harvest bowl.
