Chicken Teriyaki

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

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Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tbsp vegetable oil
• Salt & pepper to taste

For the Teriyaki Sauce

• 1/4 cup soy sauce
• 2 tbsp mirin (or substitute with rice vinegar + 1 tsp sugar)
• 2 tbsp sake (optional)
• 2 tbsp brown sugar or honey
• 1 garlic clove, minced
• 1 tsp grated ginger
• 1 tsp cornstarch + 2 tsp water (for thickening, optional)

For Garnish

• 2 green onions, sliced
• 1 tsp sesame seeds
• Steamed rice or vegetables, for serving

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Directions

1. Prepare the Chicken:
   Pat the chicken dry, season lightly with salt and pepper.
2. Make the Teriyaki Sauce:
   In a small bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, garlic, and ginger. Set aside.
3. Cook the Chicken:
   Heat vegetable oil in a large skillet over medium heat. Add chicken and cook 5–7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from skillets and set aside.
4. Cook the Sauce:
   Pour the teriyaki sauce into the same skillet. Bring to a simmer. If you prefer a thicker sauce, mix cornstarch with water and stir in. Cook 2–3 minutes until slightly thickened.
5. Coat the Chicken:
   Return chicken to the skillet, spooning the sauce over each piece to coat evenly. Cook 1–2 minutes to glaze the chicken.
6. Serve:
   Slice the chicken, drizzle with extra sauce, sprinkle with sesame seeds and green onions. Serve over steamed rice or alongside sautéed vegetables.