Ingredients
4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup sake (Japanese rice wine)
1/4 cup brown sugar
2 tbsp honey
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp cornstarch
2 tbsp water
1 tbsp vegetable oil
1/2 tsp sesame seeds (optional, for garnish)
2 green onions, thinly sliced (optional, for garnish)
Directions
1. In a bowl, mix together the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. This will be your teriyaki sauce.
2. In a small bowl, dissolve the cornstarch in the 2 tablespoons of water. Set aside.
3. Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
4. Add the chicken breasts to the pan and cook for about 5-7 minutes on each side, or until they are golden brown and fully cooked through.
5. Pour the teriyaki sauce into the pan with the chicken and bring to a gentle boil.
6. Reduce the heat to medium-low and let the sauce simmer for a few minutes, allowing it to thicken slightly.
7. Stir in the cornstarch mixture slowly, continuing to simmer until the sauce has thickened to your liking.
8. Turn off the heat and let the chicken rest in the sauce for a couple of minutes to absorb the flavors.
9. Remove the chicken from the pan and slice it into strips.
10. Serve the chicken with the teriyaki sauce drizzled over the top, garnished with sesame seeds and green onions if desired.