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. 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 a little bit goes a long way. This is restaurant quality chicken teriyaki!
Ingredients (4 servings)
-1.5 lbs boneless chicken breasts
-1 large head of broccoli, cut into florets
-Sesame seeds, for garnishing
-4 cups cooked jasmine rice
-1/4 cup mirin
-2 tbls soy sauce
-1 tbl sugar
Instructions (30 minutes)
1. In a small bowl, mix together the sauce ingredients. Add the sauce to a large skillet over medium heat.
2. Once the sauce begins to reduce and the sugar dissolves (2-3 minutes,) place the chicken breasts into the pan. Cook each side for about 8 minutes depending on how thick the chicken is.
3. A few minutes before the second side is done cooking, add the broccoli to the skillet and cover to steam the broccoli.
4. Garnish with the sesame seeds and serve over jasmine rice.