Maple Syrup Korean Teriyaki Chicken recipe

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Ingredients

¼ cup soy sauce
1 cup water
⅓ cup maple syrup
3 tablespoons dark sesame oil
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
2 teaspoons ground black pepper
5 skinless, boneless chicken breast halves
1 cup brown rice
2 cups water
2 tablespoons cornstarch

Nutrition Info

387.6 calories
carbohydrate: 41.5 g
cholesterol: 67.2 mg
fat: 11.9 g
fiber: 2.1 g
protein: 27.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 784.5 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.

  2. Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.

  3. Preheat the oven broiler. Lightly grease a baking dish.

  4. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.

  5. Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.

Recipe Yield

5 servings

Recipe Note

Here is a great Korean Teriyaki recipe that is made with maple syrup instead of sugar. For a vegetarian version, use Chinese extra firm tofu.

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