Teriyaki Recipe

Prep the chicken

Pat the chicken pieces dry with paper towels. Season evenly with 1 tsp salt and 1 tsp black pepper.

Sear the chicken

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When oil is shimmering, add the chicken pieces in a single layer (work in batches if necessary). Cook without moving for 2–3 minutes until the underside is browned, then stir and continue cooking 2–3 minutes until mostly cooked through (internal temp ~155–160°F / 68–71°C). Remove chicken to a plate and set aside; reserve any browned bits in the pan.

Make the sauce

In a small bowl whisk together 1 cup soy sauce, 2 tbs mirin, 2 tbs sake, 2 tbs brown sugar, 1 tbs honey, 1 tsp grated ginger, and 1 tsp minced garlic until sugar dissolves.

Reduce and thicken

Return the skillet with reserved browned bits to medium heat. Pour the prepared sauce into the skillet and bring to a gentle simmer. Let simmer 4–6 minutes until slightly reduced and fragrant. In a separate small cup, stir 1 tsp cornstarch with 1 tbs water to make a slurry; slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until sauce is glossy and coats the back of a spoon.

Finish the chicken

Return the seared chicken pieces to the skillet and toss to coat in the sauce. Cook 1–2 minutes more until chicken is fully cooked (internal temp 165°F / 74°C) and the sauce clings to the meat. Remove from heat and sprinkle 1 tsp toasted sesame seeds and 2 tbs sliced green onion over the chicken.

Rinse 1 cup short-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain. Combine the rinsed rice and 1.25 cups water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes more. Fluff with a fork before serving.

In a bowl toss 4 cups mixed salad greens with 1/2 cup thinly sliced cucumber and 1/2 cup julienned carrot. Drizzle with 2 tbs neutral oil and 1 tsp rice vinegar (or your preferred dressing). Toss to combine and adjust seasoning with salt and pepper to taste.

Divide the cooked rice between 2 plates. Place a portion of the glazed teriyaki chicken alongside the rice. Add a portion of the salad. Spoon any extra teriyaki sauce from the skillet over the chicken and rice. Garnish with additional sliced green onion and a light sprinkle of toasted sesame seeds.