By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
552 cal · 50 min
Teriyaki Chicken Breasts
Recipe GLPRd1f123272ffa1e
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Average rating: 3.8 (1)
Tender, juicy chicken breasts glazed in a glossy, savory-sweet teriyaki sauce made from soy sauce, sake, and mirin with fresh ginger. Quick-cooking and full of authentic Japanese flavor, finished with a sprinkle of sesame seeds.
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Ingredients
¾ cup Soy sauce
¾ cup Sake
¾ cup Mirin
4 tbsp Sugar
1 inch piece Fresh ginger, finely grated
4 medium Skinless, boneless chicken breasts
2½ tbsp Sesame seeds
Directions
Remove chicken breasts from refrigeration 30 minutes before cooking to bring them to room temperature, which ensures even, gentle cooking throughout.
While chicken rests, prepare the teriyaki sauce: combine soy sauce, sake, mirin, sugar, and grated ginger in a medium saucepan over medium-high heat.
Bring the sauce mixture to a simmer, stirring occasionally to dissolve the sugar completely. Once simmering, reduce heat to medium-low and let cook for about 5 minutes to blend the flavors. Set sauce aside.
Heat a large skillet over medium-high heat until hot. Place the room-temperature chicken breasts in the dry pan and cook for 6–7 minutes on the first side without moving them, until golden brown.
Flip the chicken breasts and cook the second side for another 6–7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
Pour the teriyaki sauce over the cooked chicken in the pan and gently tilt and turn the breasts to coat them evenly in the glossy glaze, cooking for 1–2 minutes until the sauce thickens slightly.
Transfer the glazed chicken to a serving platter, drizzle any remaining sauce over the top, and sprinkle generously with sesame seeds. Serve hot.
Comments
Sake and mirin are specialty items that require a stop at an Asian market or the international aisle at Harris Teeter or Kroger—not every Food Lion or ALDI carries them consistently. The dish itself is straightforward and cheap once you have those bottles, but budget the extra trip and factor in that both bottles cost $8–12 combined even if you use them only for this single recipe. The stated 50 minutes likely ignores prep: marinating, reducing the glaze, and cooking through four chicken breasts realistically runs 65–70 minutes total. It reheats well and suits a family weeknight once the ingredients are on hand.
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