Maple Syrup Korean Teriyaki Chicken

Ingredients:
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

Directions:
1. Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag.
2. Set aside 1/3 cup of the mixture.
3. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
4. Place the rice in a saucepan with 2 cups water, and bring to a boil.
5. Cover, reduce heat to low, and simmer 45 minutes.
6. Preheat the oven broiler. Lightly grease a baking dish.
7. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
8. Place chicken in the prepared baking dish.
9. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear.
10. Place chicken over the cooked rice, and top with boiled marinade to serve.

**I used this recipe to make the Korean teriyaki potatoe appetizer. I peeled and chopped the potatoes into cubes. Then, let the potatoes and chicken marinate together for about 15-20 minutes. Afterwards, I put the mixture in a pot and boiled it on low heat until the potatoes were done. I decided to not use the broiler. When the potatoes were cold, I thought they tasted really good. :) I also added some extra maple syrup while it was cooking because I didn't think the flavor was strong enough.