Maple Syrup Korean Teriyaki Chicken |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I found this recipe for the Zaar World Tour 2005. Times are estimated. Instead of the chicken, you could use extra firm tofu. Ingredients:
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 |
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. 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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