Chicken Teriyaki

• 1 lb chicken breasts, cut into thin strips
• 1/4 cup soy sauce
• 1/4 cup mirin or substitute with 1/4 cup water and 2 tablespoons sugar
• 2 tablespoons sake or dry sherry (optional)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons vegetable oil
• Sesame seeds and chopped green onions for garnish (optional)

Steps

1. 1 In a small bowl, whisk together soy sauce, mirin, sake, garlic, and ginger to make the teriyaki sauce.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, reaching an internal temperature of 165°F, about 6-8 minutes.
3. 3 Remove chicken from skillet and set aside. In the same skillet, add the teriyaki sauce mixture and bring to a simmer.
4. 4 Stir in the cornstarch slurry and cook until sauce thickens, about 1-2 minutes.
5. 5 Return chicken to the skillet, toss to coat in the sauce, and cook for another minute.
6. 6 Garnish with sesame seeds and green onions if desired, and serve immediately.

Nutrition

Tips

• For a richer flavor, marinate the chicken in half the teriyaki sauce for 30 minutes before cooking.
• Use chicken thighs for a juicier alternative.
• Substitute mirin with a mix of water and sugar if unavailable.
• Ensure chicken reaches 165°F for food safety.
• Serve with steamed rice or stir-fried vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with stir-fried broccoli or snap peas.
• Add a side of miso soup for a comforting touch.
• Garnish with sesame seeds and green onions for extra flair.

FAQ