Marinade
- 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
- 2 teaspoons ground black pepper
- 5 skinless, boneless chicken breast halves
- 2 tablespoons cornstarch
Directions:
Place soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large zippered freezer bag and thoroughly combine. Set aside 1/3 cup of the mixture.
Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator, turning bag occasionally.
Preheat the oven broiler. Lightly grease a baking dish and arrange chicken in a single layer. Broil chicken about 8 minutes per side, basting frequently with the reserved marinade.
While chicken broils, make sauce: put marinade from the bag into a saucepan and bring to a gentle boil. Mix a few tablespoons cold water into the cornstarch to make it liquid. Slowly stir into the marinade, cooking sauce until thickened.
Serve chicken breasts with hot cooked rice and steamed or stir-fried vegetables. Top with the boiled marinade sauce.
Use only the reserved marinade for basting. The marinade that contained the raw chicken should be boiled, as it is for the sauce. Do not use the marinade from the bag for basting.
