Ingredients
4 boneless, skinless chicken breasts (or thighs)
1/4 cup soy sauce
1/4 cup mirin (sweet rice wine; can substitute with white wine or additional soy sauce with a touch of sugar)
1/4 cup sake (Japanese rice wine; can substitute with dry white wine or additional soy sauce)
2 tablespoons brown sugar (or honey)
2 tablespoons honey (or additional brown sugar)
1 clove garlic, minced
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
1 tablespoon vegetable oil
1 tablespoon cornstarch (optional, for thickening the sauce)
2 tablespoons water (optional, for mixing with cornstarch)
Sesame seeds (for garnish)
Chopped green onions(for garnish)
Instructions
1. Prepare the Marinade:
In a bowl, whisk together the soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger.
2. Marinate the Chicken:
Place the chicken breasts in a resealable plastic bag or shallow dish and pour half of the marinade over them. Reserve the remaining marinade for later use.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Cook the Chicken:
Remove the chicken from the marinade and discard the used marinade.
Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
Cook the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through and golden brown. Adjust cooking time depending on the thickness of the chicken.
4. Prepare the Teriyaki Sauce:
While the chicken is cooking, pour the reserved marinade into a small saucepan.
Bring it to a simmer over medium heat. If you want a thicker sauce, mix the cornstarch with water to create a slurry and stir it into the simmering sauce. Cook for an additional 1-2 minutes, or until the sauce thickens to your desired consistency.
5. Glaze the Chicken:
Once the chicken is cooked, brush or spoon some of the teriyaki sauce over the chicken, allowing it to caramelize slightly for extra flavor.
6. Serve:
Slice the chicken and serve it over steamed rice or alongside vegetables. Drizzle with additional teriyaki sauce and garnish with sesame seeds and chopped green onions.
