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Teriyaki Chicken Breast

Teriyaki Chicken Breast Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp vegetable oil
  • ¼ cup soy sauce
  • ¼ cup mirin
  • 2 tbsp sake
  • 2 tbsp granulated sugar
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • ¼ cup water
  • Toasted sesame seeds and sliced green onion, for serving

Method
 

  1. Slice chicken breasts horizontally into thin cutlets, pat dry, and season with a pinch of salt. Sear in hot oil over medium-high heat until deeply golden, about 4 to 5 minutes per side, then set aside.
  2. Whisk together soy sauce, mirin, sake, sugar, garlic, ginger, and water. Pour into the skillet and simmer over medium heat for 2 minutes, scraping up any browned bits.
  3. Return the chicken to the skillet and cook for 2 to 3 minutes, spooning the sauce over the cutlets, until the sauce is glossy and the chicken reaches 165°F.
  4. Let the chicken rest 1 minute, slice against the grain, plate, and spoon the remaining sauce over the top. Garnish with sesame seeds and green onion.

Notes

The sauce will continue to thicken as it stands, so if it turns tackier than you like after plating, stir in a spoonful of hot water to loosen it. This recipe makes about ½ cup of finished glaze, which is plenty for four cutlets.