Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • Salt and pepper (to taste)
  • 2 tablespoons vegetable oil (30 ml)
  • 1/4 cup soy sauce (60 ml)
  • 1/4 cup mirin (60 ml)
  • 2 tablespoons honey (30 g)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon cornstarch (2 g) mixed with 1 tablespoon water for thickening
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated

Instructions:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, garlic, and ginger.
  3. In another small bowl, mix cornstarch and water, then add to the sauce mixture.
  4. Heat vegetable oil in a large skillet over medium-high heat.
  5. Add chicken breasts and cook for about 6-8 minutes on each side, until golden brown and cooked through.
  6. Pour the teriyaki sauce over the cooked chicken in the skillet.
  7. Cook for an additional 3-4 minutes, allowing the sauce to thicken and coat the chicken evenly.
  8. Remove from heat, slice the chicken, and serve it drizzled with the remaining sauce.