Maple syrup teriyaki chicken

Korean

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.

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