Chicken Teriyaki – Santai Sejenak

Chicken Teriyaki

Chicken Teriyaki

**For the Chicken:**

* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1/4 cup soy sauce
* 2 tablespoons honey
* 2 tablespoons brown sugar
* 1 tablespoon mirin (Japanese rice wine)
* 1 tablespoon grated fresh ginger
* 1 tablespoon minced garlic
* 1/4 teaspoon ground black pepper

**For the Teriyaki Sauce:**

* 1/2 cup soy sauce
* 1/4 cup mirin
* 1/4 cup honey
* 1 tablespoon brown sugar
* 1 tablespoon cornstarch
* 1/4 cup water


**For the Chicken Marinade:**

1. In a medium bowl, combine the chicken, soy sauce, honey, brown sugar, mirin, ginger, garlic, and black pepper. Stir to coat the chicken evenly.
2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

**For the Teriyaki Sauce:**

1. In a small saucepan, whisk together the soy sauce, mirin, honey, brown sugar, and cornstarch.
2. Bring the sauce to a simmer over medium heat, stirring constantly.
3. Reduce the heat to low and simmer for 1-2 minutes, or until the sauce has thickened.

**To Cook the Chicken:**

1. Remove the chicken from the refrigerator and discard the marinade.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
3. Add the chicken to the skillet and cook for 5-7 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and set aside.

**To Serve:**

1. Return the skillet to the heat and bring the teriyaki sauce to a simmer.
2. Add the chicken back to the skillet and toss to coat in the sauce.
3. Cook for an additional 1-2 minutes, or until the chicken is heated through and the sauce has thickened.
4. Serve the chicken teriyaki over rice or noodles, garnished with green onions and sesame seeds (optional).

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