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Maple Syrup Korean Teriyaki Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.5977
Energy (kCal)2416.1435
Carbohydrates (g)514.2673
Total fats (g)18.3444
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    water 1 cup 0.0 0.0 0.0 0.0
    maple syrup 1/3 cup 273.0 70.392 0.042 0.063
    dark sesame oil 3 tablespoons - - - -
    garlic clove 2 crushed - - - -
    gingerroot 1 tablespoon minced - - - -
    black pepper 2 teaspoons ground 11.546 2.9417 0.4779 0.15
    chicken breast half 5 boneless skinless boneless - - - -
    brown rice 3 cups steamed 2036.85 423.1875 41.847 17.76
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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