Quick and Easy Teriyaki Chicken (鶏の照り焼き)
Author: Mike Hsu
Recipe type: Main
Cuisine: Japanese
Serves: 2-4 servings
- 2 chicken breast (boneless and skinless ~ 1lb)
- 1 tbsp Green onions
- 1 tsp Sesame seeds
- 2 tbsp Soy Sauce
- 2 tbsp Sake or Rice Wine
- 2 tbsp Mirin
- 1 tbsp Brown Sugar
- 1 tbsp Honey
- 1 tsp Ginger grated
- 1 tbsp cornstarch
- 2 tbsp water
- Butterfly the chicken breast so it’s thinner (optional)
- Make the teriyaki sauce by adding soy sauce, sake, and mirin in a small sauce pot and bring to a soft boil
- Add in sugar and and ginger, stir until sugar is dissolved
- Turn heat down to low, add honey until incorporated
- Mix cornstarch with water and pour into the teriyaki sauce
- Stirring constantly and the sauce should thicken
- Remove from heat and store in a container
- Pan fry the chicken breasts on high heat for about 2 minutes on each side until golden brown but not fully cooked on the inside (only about 70%)
- Spoon in teriyaki sauce into the pan and cook on high for about 2-3 minutes until sauce has thickened and the chicken has a nice teriyaki glaze
- Let chicken cool a few minutes before cutting into ¾” strips
- Drizzle with more sauce, sesame seeds, and green onions
Recipe by It's My Dish at https://itsmydish.com/teriyaki-chicken/
3.5.3208