Ingredients
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4 boneless, skinless Chicken Breasts
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1/2 cup Soy sauce
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1/4 cup (Japanese sweet rice wine) Mirin
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1/4 cup (Japanese rice wine) or dry white wine Sake
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2 tablespoons Brown sugar
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2 cloves, minced Garlic
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1 teaspoon grated and fresh Ginger
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1 tablespoon Cornstarch
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2 tablespoons Water
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2 tablespoons Vegetable Oil
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Optional Sesame seeds and sliced green onions for garnish
Directions
- In a bowl, mix together soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce.
- Cut the chicken breasts into bite-sized pieces or strips.
- In a separate bowl, dissolve cornstarch in water to make a slurry.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet and cook until they are browned on all sides and cooked through, about 5-7 minutes.
- Once the chicken is cooked, pour the teriyaki sauce over the chicken in the skillet.
- Stir the cornstarch slurry once more to ensure it’s well mixed, then pour it into the skillet with the chicken and teriyaki sauce.
- Cook, stirring constantly, until the sauce thickens and coats the chicken evenly, about 2-3 minutes.
- Once the sauce has thickened, remove the skillet from heat.
- Serve the Chicken Teriyaki hot, garnished with sesame seeds and sliced green onions if desired. You can enjoy it with rice and steamed vegetables.
