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

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.
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.
3. Preheat the oven broiler. Lightly grease a baking dish.
4. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
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.

How visitors found this page:

• korean chiken terayaki
• teriyaki sauce with maple syrup
• maple syrup in teriyaki
• korean teriyaki chicken recipe
• Korean teriyaki
• teriyaki miso syrup
• teriyaki chicken recipe
• teriyaki chicken dessert
• maple teriyaki chicken korean
• maple teriyaki chicken