Chicken Teriyaki

About This Recipe:

Chicken teriyaki is such a simple, yet crave worthy meal to have. I love ordering it at Japanese restaurants, but whenever I use the bottled teriyaki sauce at home it’s never the same. The ones that I’ve tried have a super viscous, almost gloopy consistency, and have ingredients such as ginger, garlic, etc, that are not traditionally included.

Traditional teriyaki sauce consists of only 3 ingredients that become a lovely, sweet syrup when the sugar caramelizes in the pan. It coats the chicken beautifully and makes it that nice, amber color. I am able to find mirin in most of my local supermarkets in NY, but you could also substitute with plain saké and additional sugar. This is restaurant quality chicken teriyaki!


Ingredients (4 servings)

-1 lb chicken breasts
-1.5 cups white rice
-1 head of broccoli, cut into florets
-1 tbl sesame seeds
-Salt and pepper


-3 tbls mirin (sweetened sake)
-3 tbls low sodium soy sauce
-1.5 tbls white sugar

Instructions (30 minutes)

1. Cook the rice as instructed on the package in a rice cooker or on the stove top (about 30 minutes.)
2. In a large pot, bring water to a boil and cook the broccoli florets for 2 minutes. Drain well and rinse with cold water to prevent overcooking.
3. In a small bowl, mix together the sauce ingredients. Add the sauce to a large skillet over medium heat.
4. Once the sauce begins to reduce and the sugar dissolves (5 minutes,) place the chicken breasts into the pan. Cook each side for about 8-10 minutes depending on how thick the chicken is. Continuously baste the chicken with the sauce while cooking.
5. Slice the chicken and serve on top of rice with the side of broccoli, and garnish with sesame seeds.

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