Teriyaki Chicken
A flavorful dish featuring tender chicken glazed in a sweet and savory teriyaki sauce.
Equipment
- Large Frying Pan
- Spatula
Ingredients
- 500 g boneless skinless chicken breasts cubed
- 1-2 tsp. sesame oil
- ½ cup soy sauce
- ¼ cup sake or mirin or replace with water if preferred
- ¼ cup rice vinegar
- 2 Tbsp. honey
- 2 Tbsp. brown sugar
- 1 clove garlic crushed
- 1 tsp. crushed fresh ginger
- sesame seeds to serve
Instructions
- Pat the cubed chicken breasts dry with paper towels. Heat a large frying pan over high heat and add sesame oil.
- Add the chicken to the pan and brown on all sides, about 4-5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, combine the soy sauce, sake (or water), rice vinegar, honey, brown sugar, crushed garlic, and ginger. Bring the mixture to a boil and cook for 1-2 minutes.
- Add the chicken back to the pan and simmer for another 4-5 minutes, allowing the chicken to absorb the sauce.
- Sprinkle with sesame seeds before serving. Enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.