Teriyaki (sm) (reg) Recipe

Combine and simmer

In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic. Whisk to dissolve the sugar.

Bring the mixture to a gentle simmer over medium-low heat and cook for 4–5 minutes to meld flavors. Do not boil vigorously.

Mix the cornstarch with the cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring, until the sauce thickens enough to coat the back of a spoon (about 1–2 minutes). Remove from heat and set aside. If sauce becomes too thick, stir in up to 1 tablespoon water to reach desired consistency.

Pat the chicken pieces dry with paper towels. Season lightly with the 1/4 teaspoon salt and 1/8 teaspoon black pepper, tossing to coat evenly.

If you prefer a slightly sweeter or glazed finish, reserve 2 tablespoons of the finished teriyaki sauce to brush during plating.

Pan-sear the chicken

Heat a large nonstick or stainless skillet over medium-high heat. Add the neutral oil and swirl to coat. When the oil is shimmering, add the chicken pieces in a single layer (work in two batches if they crowd). Sear without moving for 2–3 minutes until a golden-brown crust forms, then flip and cook another 2–3 minutes until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

Reduce heat to medium-low and pour the prepared teriyaki sauce over the cooked chicken in the pan. Toss or stir for 30–60 seconds, coating the chicken evenly, and allow the sauce to heat through and glaze the pieces.

Turn off the heat. Transfer chicken to a serving bowl or plate over the cooked steamed rice. Spoon any remaining sauce from the pan over the chicken. Brush reserved 2 tablespoons sauce over pieces if reserved earlier.

Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice.