Maple Syrup Korean Teriyaki Chicken

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 388 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Preheat the oven broiler. Lightly grease a baking dish.

Step 4

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

Step 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.