Teriyaki Chicken Breasts

This recipe will make you stretch your cooking chops a little. Instead of using store bought teriyaki sauce you’re making your own. You’re also boiling/poaching the chicken instead of trying to pan sear it or bake it. This may also require another trip to the Asian grocer. Interesting. Let me know how it tastes.

Serves 4


1/2 cup soy sauce* (or 1/4 cup tamari** plus 1/4 cup water)

1/2 cup sake

1/2 cup mirin

3 Tbsp sugar

A 1-inch piece of ginger, grated fine

4 skinless, boneless chicken breasts

2-3 Tbsp sesame seeds

*Use gluten-free soy sauce for gluten-free version.

**If you are using tamari instead of soy sauce, use half as much, as tamari is more concentrated than soy sauce.


1 Mix the grated ginger, sugar, soy sauce, sake and mirin in a pot and bring to a boil. Add the chicken breasts, return to a boil, then remove from heat and cover. Let stand for 15 minutes.

2 While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside.

3 Remove the chicken breasts from the teryaki sauce, set on a plate and cover with foil. Bring the sauce back to a boil and boil vigorously until the sauce is reduced to a syrup, about 5 minutes. Keep an eye on the sauce, stirring it occasionally.

To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with plain white rice.

From: Simply Recipes



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