- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 420 kcal
Quick summary
“Traditional Japanese dish with chicken breast fillets grilled in sesame oil and caramelized in a shiny sauce of soy sauce, honey, cooking sake, fresh ginger, and golden garlic. The slow reduction of the sauce creates a viscous and aromatic coating that envelops the tender meat served over white rice.”
What you need to know
- Searing the fillets in sesame oil locks in internal moisture and provides the essential toasted base for the preparation.
- The exact balance between soy sauce and honey generates the typical caramelization of teriyaki without burning the skillet.
- Slow cooking for fifteen minutes refines the sauce to a silky and shiny consistency that glazes the meat.
Ingredients
Main
- 4 chicken breast fillets
- 1/4 cup of soy sauce
- 1/4 cup honey
- 2 tablespoons of sake (or white wine)
- 1 tablespoon of grated ginger
- 2 cloves garlic, minced
- 1 tablespoon of sesame oil
- Rice to accompany
Instructions
Principal
- In a bowl, mix the soy sauce, honey, sake, ginger, and garlic. Set aside.
- Season the chicken fillets with salt and pepper to taste.
- In a skillet, heat the sesame oil over medium-high heat.
- Add the chicken fillets and brown them on both sides for about 5 minutes each.
- Pour the sauce mixture over the chicken and reduce the heat to medium.
- Cook, turning the fillets occasionally, until the sauce thickens and the chicken is well cooked, about 15 minutes.
- Meanwhile, prepare the rice according to the package instructions.
- Serve the sliced chicken over the rice and drizzle with the remaining sauce.
Chef's tips
- Keep the fillets at a uniform thickness to ensure even cooking from the center to the edges.
- Grate the fresh ginger finely and squeeze the juice into the mixture to flavor the sauce without leaving rustic fibers.
- Baste the meat with a spoon repeatedly in the final reduction to form a glazed layer over the slices.
Variations
- Add sautéed broccoli florets to the skillet in the final minute to compose a complete dish with vegetables.
- Skewer the chicken cubes on bamboo sticks to grill as yakitori-style skewers.
- Sprinkle red pepper flakes on the sauce to provide spicy contrast to the sweet base.
Substitutions
- Chicken breast can be swapped for boneless thigh for a preparation with reinforced juiciness.
- Honey can be substituted with brown sugar or sweet mirin while maintaining the characteristic caramelized profile.
- Sake can be swapped for common dry white wine without compromising the aromatic evaporation of the sauce.
How to store
Store the sliced chicken with the sauce in a closed container in the refrigerator for up to four days. To reheat, place in a pan with two tablespoons of water over low heat covered until the sauce softens; avoid drying in the microwave.
Can it be frozen?
Freeze the already cooked fillets with the sauce for up to ninety days in a sealed container. Thaw in the refrigerator overnight and reheat in a skillet over low heat, stirring until the sauce regains its shiny consistency.
What to serve with
Serve with steamed Japanese rice (gohan), sliced fresh chives, toasted white and black sesame seeds, and steamed vegetables.
Frequently asked questions
What does the term Teriyaki mean in Japanese gastronomy?
The term derives from 'teri' (the shine given by the sugar in the sauce) and 'yaki' (grilled or pan-seared over direct heat).
Can I prepare teriyaki sauce in quantity to store?
Yes, boil the sauce separately for five minutes and store in a sterilized glass jar in the refrigerator for up to three weeks.
Is it necessary to marinate the chicken before frying?
In this recipe, it is not necessary to marinate; direct reduction in the skillet impregnates the flavor on the surface and preserves the softness of the breast.
How to prevent teriyaki sauce from burning in the pan?
Keep the heat strictly medium to low after pouring the sauce and stir the fillets frequently until reaching a thick consistency.
