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Monday, February 29, 2016

maple syrup korean teriyaki chicken

Ingredients

  • Servings: 5
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 3 hrs 15 mins

  • 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.

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