MAPLE SYRUP KOREAN TERIYAKI CHICKEN

By stepjo7269

Allrecipes
By: Sutok

Ingredients

• 1/4 cup soy sauce
• 1 cup water
• 1/3 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
• Directions
• ● 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.
• ● Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
• ● Preheat the oven broiler. Lightly grease a baking dish.
• ● Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
• ● 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.
• Note: One reviewer suggested stir-frying the chicken instead of broiling it.

Details

Servings 5

Preparation

Step 1

Amount Per Serving Calories: 388 | Total Fat: 11.9g | Cholesterol: 67mg Sodium: 787mg Total Carbs: 41.5g Dietary Fiber: 2.1g Protein: 27.7g