Chicken Teriyaki
Juicy pan-seared chicken breast glazed in a shiny, sweet-savory teriyaki sauce made from soy, mirin, and ginger. Ready in 25 minutes and pairs perfectly with steamed rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 38g
Ingredients
- 2 breasts (about 6 oz each) chicken breasts, boneless and skinless
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon, minced fresh ginger, peeled
- 2 cloves, minced garlic cloves
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon, chopped scallions or sesame seeds (optional garnish)
Instructions
- 1
Pat the chicken breasts dry with paper towels on both sides. This helps them brown better when they hit the hot pan.
- 2
Mince the ginger until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 3
Mince the garlic cloves until the pieces are the same tiny size as the ginger.
- 4
In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons water, the minced ginger, and minced garlic until uniform.
- 5
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Place the chicken breasts in the skillet. Listen for a steady, loud sizzle. Do not move them for 5 minutes.
- 7
Flip each chicken breast and cook the other side without moving them until the thickest part feels firm and reaches 165°F on an instant-read thermometer, about 4–5 minutes more.
- 8
Pour the teriyaki sauce around the chicken into the skillet. Use a wooden spoon to tilt the pan and coat both sides of the chicken with sauce.
- 9
Reduce the heat to medium and let the sauce bubble gently for 1–2 minutes, turning the chicken once, until the sauce thickens and coats the meat with a shiny glaze.
- 10
Transfer each chicken breast to a serving plate, spooning any remaining sauce over the top. Sprinkle with scallions or sesame seeds if desired.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- knife
- small bowl
- whisk
- wooden spoon
- instant-read thermometer
- serving plates
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