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    You are in: Home / Recipes / Maple Syrup Korean Teriyaki Chicken Recipe
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    Maple Syrup Korean Teriyaki Chicken

    Average Rating:

    3 Total Reviews

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    • on June 22, 2006

      This made a satifying lunch for a few friends last week. Though I enjoyed the combination of flavors in the marinade, I thought the sauce did not especially enhance the dish. Mine was a little clumpy from the chicken juices and not so appealing. (Sorry to be graphic here.) Perhaps it would have been better made using additional marinade made and thickened without being exposed to the chicken. Like Fairy Nuff I made mine on skewers which made this an easy to serve dish for a crowd. Thanks.

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    • on June 18, 2006

      This was o.k. for us. The chicken just was good. We liked it but the boys were o.k. with it.

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    • on September 17, 2005

      A lovely dinner katie! I followed the marinade directions but cut the chicken into strips. After marinating for a good two hours I thread the strips onto skewers and then broiled for about 5 minutes each side.We loved the combined sweetness of the maple syrup,the saltiness of the soy and the sesame flavour plus the kick from the pepper.I served this with satay sauce, boiled jasmine rice and Elmotoo's stir-fry Singapore Five-Spice Stir Fry.

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    Nutritional Facts for Maple Syrup Korean Teriyaki Chicken

    Serving Size: 1 (326 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 694.3
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 2.2 g
    Cholesterol 68.4 mg
    Sodium 892.7 mg
    Total Carbohydrate 105.0 g
    Dietary Fiber 4.3 g
    Sugars 13.9 g
    Protein 37.7 g


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