Recipe by katie in the UP
I found this recipe for the Zaar World Tour 2005. Times are estimated. Instead of the chicken, you could use extra firm tofu.
Top Review by justcallmetoni
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.
- 1⁄4 cup soy sauce
- 1 cup water
- 1⁄3 cup maple syrup
- 3 tablespoons dark sesame oil
- 2 garlic cloves, crushed
- 1 tablespoon gingerroot, minced
- 2 teaspoons black pepper, ground
- 5 boneless skinless chicken breast halves
- 3 cups brown rice, steamed
- 2 tablespoons cornstarch
Directions See How It's Made
- 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.
- 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.