Recipe by SUTOK
"Here is a great Korean Teriyaki recipe that is made with maple syrup instead of sugar. For a vegetarian version, use Chinese extra firm tofu."
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dark sesame oil
minced fresh ginger root
ground black pepper
skinless, boneless chicken breast halves
We really enjoyed it! Instead of broiling, we put both chicken and marinated in a skillet and then let the sauce simmer. It made less sauce overall but the chicken was tender with flavor. Very good! We served with sushi, brown rice and mixed vegetables.
This was okay. For those unsure of what you're getting here, it's a super sweet teriaki sauce. I agree with other reviewers, double the sauce. What's left after the marinating doesn't go far when using over rice. I'm not sure about everyone else, but I had to strain my sauce after boiling for a little bit because the gross chicken juice/protein/whatever turned to scum and I had to get it off to make an edible sauce. To make this really great, it needs some spice. Add some hot pepper flakes or cut back on the maple syrup, it was just too sweet for me.
Perfect! By far the best chicken teriyaki I've tasted. Don't get rid of the ginger - I used 2T ginger paste, and it wasn't over-powering at all. You'll want to make a lot, because this chicken disappears fast. The sauce was so good we saved the leftovers to eat with rice once the chicken was gone.
My husband and I just finished having this for dinner and we loved it! I followed the recipe except for adding steamed broccoli and carrots into the sauce right before serving. We also served wasabi mashed potatoes on the side which was a fantastic complement. (The husband is still wandering around the kitchen nibbling on leftovers).
Great flavor! I used Mrs. Butterworth's because that's all I had, but I think real maple syrup would be a better, more distinctive flavor. I scaled this down to one serving, but I think next time I will make 3 times as much sauce and throw out what's left in the marinade bag, then use 1/3 for basting and 1/3 to drizzle over the top at the end (no need for the boiling/corn starch step). I also added rice noodles for a crunch.
I loved this recipe! I didn't have all the ingredients so I substituted dark honey for the syrup, regular cooking oil for the sesame oil, and powdered ginger for the fresh. Was really quick and easy to make and tastes delicious!
I used this recipe as a sauce for traditionally stir fried chicken. I mixed the chicken in a sherry-cornstarch mixture and stir fried it and mixed the sauce ingredients to add to it when it was cooked through. This makes a very nice amount of sauce for you sauce fans. I cut down on the amount of water by 1/4 as I didn't intend to boil it down as the recipe called for. This is a nice easy teriyaki, and the maple syrup is a perfect sweet flavoring for it.
The whole family loved this - including the 4.5 and 1.5 year olds!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Syrup Korean Teriyaki Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 388
** Calories from Fat: 107
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