Steps to Prepare Vegan Teriyaki Sauce Maple Syrup

Maple Syrup Korean Teriyaki Chicken

Japanese tofu teriyaki in an airfryer with a quick sauce.

Recipe Summary Maple Syrup Korean Teriyaki Chicken

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.

Ingredients | Vegan Teriyaki Sauce Maple Syrup

¼ cup soy sauce

1 cup water

⅓ cup maple syrup

3 tablespoons dark sesame oil

2 cloves garlic, crushed

1 tablespoon minced fresh ginger root

2 teaspoons ground black pepper

5 skinless, boneless chicken breast halves

1 cup brown rice

2 cups water

2 tablespoons cornstarch

Directions

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.

Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.

Preheat the oven broiler. Lightly grease a baking dish.

Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.

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.

Info | Vegan Teriyaki Sauce Maple Syrup

prep: 15 mins cook: 1 hr additional: 2 hrs total: 3 hrs 15 mins Servings: 5 Yield: 5 servings

TAG : Maple Syrup Korean Teriyaki Chicken

World Cuisine Recipes, Asian, Korean,