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Maple Syrup Korean Teriyaki Chicken Recipe

Recipe by: SUTOK

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In3 h 15 m
  • 1Mix 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.
  • 2Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
  • 3Preheat the oven broiler. Lightly grease a baking dish.
  • 4Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
  • 5Place 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.
Ingredients
  • 5 servings
  • 388 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    388
    19%
  • Fat:
    11.9
    18%
  • Carbs:
    41.5
    13%
  • Protein:
    27.7
    55%
  • Cholesterol:
    67
    22%

Based on a 2,000 calorie diet

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