I LOVE making chicken teriyaki at home and from scratch because the bottled stuff just doesn’t cut it. This teriyaki sauce would also be fantastic on top of salmon too.
Source: Lo Huynh (2 servings)
2 each boneless chicken breasts
tt sea salt
tt freshly ground black pepper
1 tablespoon canola oil
1 cup mixed vegetables like brocolli and carrots, steamed for about 5 minutes or until desired doneness
1 cup Japanese rice, cooked
2 tablespoons sake
2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon granulated sugar
1 teaspoon honey
1 stalk scallions, chopped
1 tablespoon Robust Garlic Extra Virgin Olive Oil, optional
1. Mix your sauce ingredients together in a bowl and set aside.
2. Season the chicken breasts with some sea salt and freshly ground black pepper.
3. In a saute pan, sear the chicken breasts skin side down first. Flip and sear the other side.
3. Place the chicken, skin side up, on a sheet pan and roast in the oven at 400 degrees Fahrenheit for about 20 minutes, or until the juices run clear and your chicken is fully cooked. Let the chicken rest for 5 minutes before slicing it.
4. In the pan where you’ve seared your chicken breasts, add your teriyaki sauce ingredients and bring the sauce to a boil. Turn off the heat. The sauce should have a nice sheen to it. Set aside.
5. Steam your vegetables until it’s cooked to your liking.
6. On a plate, serve your sliced chicken breast with some steamed Japanese rice and steamed vegetables. Spoon the teriyaki sauce on top of your chicken.
7. Drizzle with Robust Garlic Extra Virgin Olive Oil if desired and garnish with scallions.