Maple Syrup Korean Teriyaki Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 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

Recipe

• 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.