Maple Syrup Korean Teriyaki Chicken

Maple syrup makes this dish sweet and flavorful.

The dish has a perfect balance of saltiness and sweetness making it perfect for a family dinner or company.

This dish is high in sugar.

It is not the best option for those on a strict diet.

The use of ginger in this recipe improves digestion.
The chicken and rice combined will provide protein, vitamins, and minerals.

	1/4 cup soy sauce
	1 cup water
	1/3 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

1.	In a small saucepan, mix soy sauce, water, maple syrup, sesame oil, garlic, ginger, and black pepper.
2.	Bring the mixture to a boil and then reduce heat to simmer for 10 minutes.
3.	Rinse chicken breast and pat dry with paper towels. Cut chicken into bite-sized pieces.
4.	In a skillet over medium-high heat, cook chicken for 5-8 minutes or until no longer pink.
5.	Pour the sauce over the chicken and stir until the chicken is fully coated.
6.	Serve over a bed of brown rice. If desired, mix 2 tablespoons of cornstarch with 2 tablespoons of water to thicken the sauce.