Ingredients :
- For the teriyaki sauce:
- 1/2 cup soy sauce
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons mirin
- 2 teaspoons fresh ginger
- 1 clove garlic minced
- 1/4 teaspoon red chili flakes optional
- 2 teaspoons cornstarch
- For the chicken:
- 1 1/2 pounds boneless, skinless, chicken breasts
- 2 tablespoons olive oil
- thinly sliced scallions for garnish, optional
- sesame seeds for garnish, optional
Directions :
- To make the teriyaki sauce:
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.
- To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to 8 minutes (you should have 1 cup sauce).
- Remove from heat and cool to room temperature. Reserve ¼ cup marinade for the chicken and refrigerate the remainder until serving time.
- To make the chicken:
- In a plastic zipper-top bag or glass dish, add chicken and ¼ cup reserved, cooled teriyaki sauce. Marinade at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering. Add chicken in a single layer and cook until browned on one side, about 5 minutes.
- Flip chicken, reduce heat to medium, partially cover, and continue cooking until the internal temperature reaches 165 degrees on an internal thermometer, about 10 to 15 minutes longer. Transfer to a cutting board and let chicken rest 5 minutes before slicing. Serve with the remaining teriyaki sauce and garnish with scallions and sesame seeds if desired.
