Dinner

Maple Syrup Korean Teriyaki Chicken

Name: Maple Syrup Korean Teriyaki Chicken
Prep time: 15 min
Cook time: 60 min
Total time: 195 min
Yield: 5 servings
Cuisine: Asian
Ingredients: 1 cup brown rice; 2 tablespoons cornstarch; 3 tablespoons dark sesame oil; 1 tablespoon minced fresh ginger root; 2 cloves garlic, crushed; 2 teaspoons ground black pepper; 1/3 cup maple syrup; 5 skinless, boneless chicken breast halves; 1/4 cup soy sauce; 2 cups water

14 September 2026

Not yet ratedRate Recipe

Total Time195 Mins

Serves5

Per Serving$1.98

Need a gluten free and dairy free main course? Maple Syrup Korean Teriyaki Chicken could be an awesome recipe to try. This recipe makes 5 servings with 423 calories, 28g of protein, and 12g of fat each. For $1.98 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals.

Dairy Free Asian Japanese Lunch Chicken Chicken Breasts Brown Rice

Method:

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.
2
Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
3
Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
4
Preheat the oven broiler. Lightly grease a baking dish.
5
Pour marinade from the bag into a saucepan, and bring to a boil.
6
Mix in the cornstarch, and cook and stir until thickened.
7
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.
8
Place chicken over the cooked rice, and top with boiled marinade to serve.