• 5servings
  • 60minutes
  • 388calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2
MineralsFluorine, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup soy sauce

  2. 1 cup water

  3. 1/3 cup maple syrup

  4. 3 tablespoons dark sesame oil

  5. 2 cloves garlic, crushed

  6. 1 tablespoon minced fresh ginger root

  7. 2 teaspoons ground black pepper

  8. 5 skinless, boneless chicken breast halves

  9. 1 cup brown rice

  10. 2 cups water

  11. 2 tablespoons cornstarch

Instructions Jump to Ingredients ↑

  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.


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