Teriyaki Chicken Recipe

Name: Seito Sushi Sand Lakes TERIYAKI CHICKEN Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces boneless skinless chicken breasts; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tbs neutral oil (vegetable or canola); 1 tbs unsalted butter; 0.5 cups soy sauce (regular or low-sodium); 0.25 cups mirin; 2 tbs sake; 2 tbs granulated sugar; 1 tbs fresh ginger, peeled and thinly sliced; 2 cloves garlic, smashed; 1 tsp cornstarch; 1 tbs water (for cornstarch slurry); 500 g small Yukon Gold or red potatoes; 1.5 tbs olive oil; 0.5 tsp garlic powder; 0.5 tsp dried thyme or rosemary (optional); 1 tsp salt; 0.5 tsp black pepper; 2 tbsp chopped scallions (for garnish); 1 tsp sesame seeds (toasted, for garnish)

Inspired by Seito Sushi Sand Lake

Time50m

Serves2

chicken breast / tare / potato

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Ingredients

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Teriyaki Chicken

2 pieces boneless skinless chicken breasts

1 tsp kosher salt

1/2 tsp black pepper

1 tbs neutral oil (vegetable or canola)

1 tbs Unsalted butter

Tare (Teriyaki Sauce)

1/2 cups soy sauce (regular or low-sodium)

1/4 cups Mirin

2 tbs Sake

2 tbs granulated sugar

1 tbs fresh ginger, peeled and thinly sliced

2 cloves garlic, smashed

1 tsp Cornstarch

1 tbs water (for cornstarch slurry)

Roasted Potatoes

1 1/8 lb (500 g) small Yukon Gold or red potatoes

1 1/2 tbs olive oil

1/2 tsp Watkins garlic powder

1/2 tsp dried thyme or rosemary (optional)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp chopped scallions (for garnish)

1 tsp sesame seeds (toasted, for garnish)

Method

Teriyaki Chicken

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, slice horizontally to make two thinner cutlets or pound gently to an even 1/2" thickness. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Sear chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, place the chicken in the skillet and cook undisturbed for 4–5 minutes until a golden-brown crust forms. Flip and add 1 tablespoon unsalted butter; cook for another 4–5 minutes until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove chicken to a plate and tent loosely with foil.

Glaze with tare

Pour 1/3 cup of the prepared warm tare into the same skillet over medium heat. Bring to a gentle simmer and return the chicken to the pan. Spoon the simmering tare over the chicken for 1–2 minutes to coat and finish cooking to 165°F (74°C). Remove chicken, let rest 3 minutes, then slice on a bias into 1/4" slices. Reserve remaining tare for serving.

Tare (Teriyaki Sauce)

Combine 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 2 tbsp granulated sugar, sliced ginger, and smashed garlic in a small saucepan over medium heat. Stir to dissolve the sugar, bring to a gentle simmer, and let simmer 6–8 minutes to concentrate the flavors and soften the aromatics.

Remove from heat and fish out the ginger slices and garlic. Taste and adjust balance: add 1 tsp sugar if you prefer sweeter, or a splash more sake for brightness.

If you prefer a slightly thicker glaze, whisk 1 tsp cornstarch with 1 tbsp water to make a slurry. Return the warmed sauce to low heat and whisk in the slurry. Cook 1–2 minutes until the sauce thickens to a glossy, spoon-coating consistency. Keep warm until ready to glaze the chicken.

Roasted Potatoes

Preheat the oven to 425°F (220°C). Cut potatoes into 1" pieces (leave small ones halved). Place potatoes on a rimmed baking sheet.

Toss potatoes with 1 1/2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp dried thyme or rosemary, 1 tsp salt, and 1/2 tsp black pepper, ensuring an even coating. Spread in a single layer so pieces have space to brown.

Roast for 25–30 minutes, turning once halfway through, until golden and crisp on the outside and tender inside. Remove from oven and sprinkle with chopped scallions and toasted sesame seeds.