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Japanese Teriyaki Glazed Chicken Recipe

See post for additional recipes details and sake substition options. Glaze adapted from White On Rice Couple's Asian Glazed Salmon.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 372kcal

Ingredients

Chicken ingredients

  • 2 lbs. (910 g) Chicken Breasts
  • Kosher Salt
  • fresh cracked Black Pepper
  • 1 Tablespoon (15 ml) Cooking Oil (Grape Seed, Canola, etc...)

Teriyaki Sauce ingredients

  • 1/4 cup (60 ml) Sake
  • 1/4 cup (60 ml) Soy Sauce
  • 1/4 cup (55 g) Brown Sugar
  • 1 Tablespoon (15 ml) Rice Vinegar (also sold as Rice Wine Vinegar) *see Note below recipe
  • 1/2 Tablespoon (7.5 ml) fresh grated Ginger

Instructions 

  • Pat dry the chicken breasts. Wrap each breast between two layers of plastic wrap and pound down to an even 1/2" thickness. Season with salt and pepper.
  • Heat a large pan over medium-high heat. Add oil, then place chicken breasts in pan. Cook each side until golden, about 5 minutes on each side.
  • While the chicken cooks, combine the glaze ingredients in a saucepan (sake, soy sauce, brown sugar, rice vinegar, and ginger). On medium-high heat, bring to a boil. Boil for 5 minutes. Set aside.
  • Allow the chicken to cool for 5-10 minutes. Slice into 1/2" pieces, pour glaze over sliced chicken and serve.

Notes

Note for Rice Vinegar: Don't use Seasoned Rice Vinegar - that has been sweetened and flavored for sushi
Course: Main Course
Cuisine: American, Asian

Nutrition

Calories: 372kcal | Carbohydrates: 15g | Protein: 50g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1077mg | Potassium: 888mg | Fiber: 1g | Sugar: 14g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg