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.