Teriyaki Chicken Breast Recipe

 

Teriyaki Chicken Breast is the ultimate solution for busy weeknights — quick, easy, and bursting with flavor. Juicy, tender, and perfectly glazed, these pan-seared chicken breasts simmer in a homemade teriyaki sauce that’s both savory and slightly sweet. This dish comes together in just 20 minutes and is sure to become a family favorite!

Recipe

Serves: 2 to 4
Prep time: 5 minutes
Cook time: 15 minutes

For the chicken breasts:
3 chicken breasts (about 2 pounds)
1/10 teaspoon salt
1/10 teaspoon white pepper
1 cup cornstarch
2 tablespoons oil
6 cloves garlic

For the sauce:
1 1/4 cups chicken stock
3 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons mirin (or replace with water)
3 tablespoons sake (or replace with water)

Instructions

1. Prepare the chicken breasts:

• Using a sharp knife, score each chicken breast in a crisscross pattern without cutting all the way through. Space each cut about 1 inch apart — this helps the meat cook faster and soak up more flavor.
• Season both sides with salt and white pepper.
• Coat each piece with cornstarch and gently shake off the excess. (This locks in moisture and helps create a light crust.)

2. Make the sauce:

• In a bowl, mix together chicken stock, soy sauce, sugar, mirin, and sake. (If preferred, you can substitute mirin and sake with cooking wine or water.)

3. Pan-fry the chicken:

• Heat oil in a pan over high heat. Place the chicken in the pan, crisscross side down.
• Pan-fry until both sides are lightly golden, about 3 minutes total.
• Add the garlic and sauté for a few seconds until fragrant.

4. Braise and glaze the chicken:

• Lower the heat and pour in the prepared sauce. Cover with a lid and simmer for about 10 minutes, flipping the chicken occasionally to coat evenly. (Add a few more minutes if the chicken is thick.)
• Remove the lid, increase heat to high, and reduce the sauce until slightly thickened, about 2 more minutes. The internal temperature should reach 165°F (74°C).
• Serve hot, spooning extra sauce over the top. Enjoy!

Tips & notes

• Crisscross slicing: Helps the chicken cook evenly and soak in more teriyaki flavor.
• Alcohol-free option: Mirin and sake can be replaced with water or cooking wine to suit your needs.
• Meal ideas: Serve with steamed rice and a side of greens for a complete Japanese-inspired dinner.