Maple syrup teriyaki chicken
Korean
Main
Korean, chicken, rice
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Black Pepper Powder Chicken Breast Boneless Corn Flour Garlic Ginger Maple Syrup Rice Short Grain Sesame Oil Soy Sauce Dark |
1.000 0.750 30.000 0.003 0.004 40.000 0.200 0.045 0.050 |
Grams Kilogram Grams Kilogram Kilogram Millilitre Kilogram Litre Litre |
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.Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.Preheat the oven broiler. Lightly grease a baking dish.Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornflour, and cook and stir until thickened.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.
