Maple Syrup Korean Teriyaki Chicken Recipe

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Most Helpful Positive Review

Feb 26, 2006

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.

—JennP

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Most Helpful Critical Review

Nov 23, 2010

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.

—Karen Martin

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37 Ratings

Jan 28, 2008

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.

—iloveonions

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Dec 11, 2006

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).

—VELISHA

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Sep 25, 2005

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.

—BIRDHOMBRE

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Jun 10, 2009

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!

—plutosplaytime

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Oct 17, 2004

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.

—Sarah Gartland

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Oct 15, 2008

The whole family loved this - including the 4.5 and 1.5 year olds!

—KWHITNEY

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Nutrition

Calories
388 kcal
19%

Carbohydrates
41.5 g
13%

Cholesterol
67 mg
22%

Fat
11.9 g
18%

Fiber
2.1 g
8%

Protein
27.7 g
55%

Sodium
785 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 11.9g 18 %
** Saturated Fat 2.1g 11 %
** Cholesterol 67mg 22 %
** Sodium 785mg 31 %
** Potassium 368mg 10 %
** Total Carbohydrates 41.5g 13 %
** Dietary Fiber 2.1g 8 %
** Protein 27.7g 55 %
** Sugars 12.8g
** Vitamin A < 1 %
** Vitamin C 1 %
** Calcium 6 %
** Iron 21 %
** Thiamin 16 %
** Niacin 137 %
** Vitamin B6 41 %
** Magnesium 27 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.