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Teriyaki Chicken Breast Recipe

Teriyaki Chicken Breast Recipe

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Teriyaki Chicken Breast is a quick and easy dish with juicy pan-seared chicken coated in a glossy, savory-sweet teriyaki sauce.
Servings 3
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

For the chicken

  • 3 pieces chicken breasts, about 2 pounds
  • Pinch of salt
  • Pinch of white pepper
  • 1 cup cornstarch
  • 2 tablespoons cooking oil
  • 6 cloves garlic, minced

For the teriyaki sauce

  • 1 1/4 cups chicken stock
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 3 tablespoons mirin, or water
  • 3 tablespoons sake, or water

Instructions

  • To prepare the chicken, using a sharp knife, score the chicken breasts in a crisscross pattern without cutting through, then season the chicken with the salt and white pepper and coat lightly with the cornstarch, shaking off the excess.
  • To make the sauce, in a bowl, mix the chicken stock, soy sauce, sugar, mirin, and sake until the sugar is dissolved.
  • To pan-fry, in a pan over high heat, add the cooking oil, place the chicken crisscross side down, and cook until lightly golden on both sides, about 3 minutes total, then add the garlic and cook until fragrant.
  • To simmer, reduce the heat to medium-low, pour in the sauce, cover with a lid, and cook for about 10 minutes, flipping the chicken occasionally so it cooks evenly.
  • To reduce the sauce, remove the lid, increase the heat to high, and cook until the sauce thickens slightly and turns glossy, about 2 minutes, making sure the chicken reaches 165°F (74°C).
  • To serve, slice the chicken if desired and serve hot with the sauce spooned over the top.

Video

Notes

Score the chicken evenly: Shallow, even cuts help the chicken cook faster and allow the sauce to soak into every bite.
Light cornstarch coating: A thin layer is enough—too much will make the coating heavy instead of light and delicate.
Start with high heat: This helps create a light golden surface and builds flavor before adding the sauce.
Simmer gently: Lowering the heat and covering the pan keeps the chicken moist while it cooks through.
Reduce the sauce at the end: Turning the heat back up helps the sauce thicken into that glossy teriyaki glaze.
Internal temperature matters: Make sure the chicken reaches 165°F (74°C) for the best texture and safety.
Protein swap: This method works beautifully with chicken thighs, salmon, tofu, or even shrimp—just adjust the cooking time as needed.
Author: CiCi Li
Course: Main Course
Cuisine: Japanese