Maple Syrup Korean Teriyaki Chicken

Maple Syrup Korean Teriyaki Chicken

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"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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Ingredients

3 h 15 m servings 388 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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. Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
  3. Preheat the oven broiler. Lightly grease a baking dish.
  4. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
  5. 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.

Reviews

34
  1. 45 Ratings

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Most helpful positive review

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 g...

Most helpful critical review

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 ...

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 g...

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 d...

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 wa...

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 ...

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 tim...

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 an...

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 ...

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

I don't know if Korean Teriyaki is supposed to be this spicy, but I was hoping for a sweet teriyaki sauce so I was disappointed. I mostly tasted the pepper. I might make it without the pepper ...