Teriyaki Chicken Breast Recipe

Combine base ingredients

In a medium bowl or measuring cup, whisk together soy sauce, mirin, sake (or dry sherry), brown sugar and honey until the sugar is mostly dissolved.

Add aromatics

Stir in grated ginger and minced garlic. Taste and adjust: the sauce should be balanced sweet-salty; if too salty, add 1/2 tbs honey or 1 tbs water.

Make slurry

In a small cup, mix cornstarch with 1 tablespoon cold water until smooth. Set aside; this will be used to thicken the sauce near the end of cooking.

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to an even thickness about 3/4 inch for even cooking. Season both sides with kosher salt and freshly ground black pepper.

Sear the chicken

Heat a large skillet or nonstick pan over medium-high heat. Add 2 tablespoons vegetable oil and let it shimmer. Place the chicken breasts in the pan, leaving space between them. Sear without moving 3–4 minutes until a golden-brown crust forms. Flip and sear the other side 3 minutes.

Add sauce & simmer

Reduce heat to medium-low. Pour the prepared teriyaki sauce into the pan around the chicken (not directly onto the hot pan center) so it simmers gently. Cover loosely and cook 5–8 minutes more, spooning sauce over the chicken occasionally, until the internal temperature reaches 165°F (74°C). Cooking time will vary with breast thickness.

Thicken glaze

Remove the cooked chicken to a cutting board and tent with foil to rest. Increase the pan heat to medium-high and bring the sauce to a shallow boil. Whisk the cornstarch slurry again (it may have settled) and slowly drizzle into the simmering sauce while stirring constantly. Cook 1–2 minutes until the sauce thickens to a glossy glaze. If too thick, add 1–2 teaspoons water; if too thin, simmer another minute.

Finish sauce

Turn off the heat and stir in 1 teaspoon toasted sesame oil for aroma. Taste and adjust seasoning (a pinch of sugar or 1/2 tsp soy if needed).

Coat chicken

Slice the rested chicken breasts diagonally into 1/4–1/2 inch slices. Return slices to the pan and spoon the thickened teriyaki glaze over them until well coated, about 30 seconds.

Transfer glazed chicken to a serving platter or individual plates. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with lemon or lime wedges on the side if desired. Recommended accompaniments: steamed rice and steamed or stir-fried vegetables.