Organic chicken and cucumber asian bites

A recipe presented by Québec Bio, featuring our delicious organic chicken thighs!

6 Ferme des Voltigeurs boneless skinless chicken thighs, cut into about 1-inch pieces.
1/4 cup maple syrup
2 tbsp chicken broth
1 tbsp miso
1 tsp fresh ginger, finely chopped
1 garlic clove, finely chopped
1 tbsp sesame seeds
1 green onion, minced
1 English cucumber, lightly peeled and sliced.

In a bowl, whisk together the maple syrup, chicken broth, miso, ginger and garlic. Add the chicken and toss well to coat all the pieces with the sauce.
Place rack in top section of oven. Preheat oven to broil. Line a baking sheet with parchment paper.
Place the chicken pieces on the baking sheet. Bake for 6 to 8 minutes, basting them with the sauce a few times.
Place the chicken pieces on top of the cucumber slices, then sprinkle with sesame seeds and green onion to serve.

6 Ferme des Voltigeurs boneless skinless chicken thighs, cut into about 1-inch pieces.
1/4 cup maple syrup
2 tbsp chicken broth
1 tbsp miso
1 tsp fresh ginger, finely chopped
1 garlic clove, finely chopped
1 tbsp sesame seeds
1 green onion, minced
1 English cucumber, lightly peeled and sliced.

In a bowl, whisk together the maple syrup, chicken broth, miso, ginger and garlic. Add the chicken and toss well to coat all the pieces with the sauce.
Place rack in top section of oven. Preheat oven to broil. Line a baking sheet with parchment paper.
Place the chicken pieces on the baking sheet. Bake for 6 to 8 minutes, basting them with the sauce a few times.
Place the chicken pieces on top of the cucumber slices, then sprinkle with sesame seeds and green onion to serve.