Maple Syrup Korean Teriyaki Chicken

wtorek, 4 lutego 2014

Maple Syrup Korean Teriyaki Chicken

Time: 35 mins


  • 1/4 cup soy sauce
  • 1 cup water
  • 1/3 cup maple syrup
  • 3 tablespoons dark sesame oil
  • 2 garlic cloves, crushed
  • 1 tablespoon gingerroot, minced
  • 2 teaspoons black pepper, ground
  • 5 boneless skinless chicken breast halves
  • 3 cups brown rice, steamed
  • 2 tablespoons cornstarch


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

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