Maple Syrup Korean Teriyaki Chicken

Maple Syrup Korean Teriyaki Chicken

32 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    3 h 15 m
Recipe by  SUTOK

“Here is a great Korean Teriyaki recipe that is made with maple syrup instead of sugar. For a vegetarian version, use Chinese extra firm tofu.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 servings



  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.

Share It

Reviews (32)

Rate This Recipe


We really enjoyed it! Instead of broiling, we put both chicken and marinated in a skillet and then let the sauce simmer. It made less sauce overall but the chicken was tender with flavor. Very good! We served with sushi, brown rice and mixed vegetables.



Perfect! By far the best chicken teriyaki I've tasted. Don't get rid of the ginger - I used 2T ginger paste, and it wasn't over-powering at all. You'll want to make a lot, because this chicken disappears fast. The sauce was so good we saved the leftovers to eat with rice once the chicken was gone.



My husband and I just finished having this for dinner and we loved it! I followed the recipe except for adding steamed broccoli and carrots into the sauce right before serving. We also served wasabi mashed potatoes on the side which was a fantastic complement. (The husband is still wandering around the kitchen nibbling on leftovers).

More Reviews

Similar Recipes

Easy and Delicious Chicken and Rice Casserole

Easy and Delicious Chicken and Rice Casserole

Chicken and Mushroom Saute

Chicken and Mushroom Saute

Teriyaki Marinated Chicken

Teriyaki Marinated Chicken

Herbed Sweet 'n' Sour Chicken

Herbed Sweet 'n' Sour Chicken

Thai Cashew Chicken

Thai Cashew Chicken

Cheddar and Onion Soup Chicken

Cheddar and Onion Soup Chicken


Amount Per Serving (5 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 785 mg
  • 31%

Based on a 2,000 calorie diet



previous recipe:

Chicken and Mushroom Saute


next recipe:

Easy and Delicious Chicken and Rice Casserole