Maple Syrup Korean Teriyaki Chicken

I found this recipe for the Zaar World Tour 2005. Times are estimated. Instead of the chicken, you could use extra firm tofu.

• Ready In: 35 mins
• Serves: 5

Ingredients

• 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

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. Preheat the oven broiler. Lightly grease a baking dish.
3. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
4. 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.