Tender & Delicious Teriyaki Chicken with Chicken Breast

Name: Tender & Delicious Teriyaki Chicken with Chicken Breast
Yield: Serves 2–3 servings
Ingredients: 1 chicken breast (about 9 oz/250 grams); Salt and black pepper, to taste; 1 tablespoon all-purpose flour; 1 tablespoon olive oil; 1 tablespoon sake (or dry white wine); 1 small piece fresh ginger, grated; 1 clove garlic, grated; 2 tablespoons ponzu sauce; 1 tablespoon mirin; 1 teaspoon honey (or sugar)

ジャカランダ☆ @cook_40055843

Featured on February 28, 2017—thank you!
Easy to make with just one skillet.
This teriyaki chicken is super tender and delicious, made with chicken breast.
Recipe inspiration:
I came up with this teriyaki chicken using chicken breast.
[See more photos on my blog]
http://yaplog.jp/happysyuhu/

ジャカランダ☆ @cook_40055843

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Ingredients

Serves 2–3 servings

1chicken breast (about 9 oz/250 grams)
Salt and black pepper, to taste
1 tablespoonall-purpose flour
1 tablespoonolive oil
1 tablespoonsake (or dry white wine)
Teriyaki Sauce:
1small piece fresh ginger, grated
1 clovegarlic, grated
2 tablespoonsponzu sauce
1 tablespoonmirin
1 teaspoonhoney (or sugar)

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Steps

1

Cut a slit into the thickest part of the chicken breast. Poke both sides all over with a fork, then season evenly with salt and black pepper.
2

Combine all the sauce ingredients in a bowl and mix well.
3

Coat the chicken breast evenly with flour.
4

Heat olive oil in a skillet over medium heat. Add the chicken, skin side down, and cook until golden brown. Flip and brown the other side as well.
5

Once both sides are nicely browned, sprinkle with sake (or wine), reduce the heat slightly, cover with a lid, and steam until cooked through.
6

Remove the lid, pour in the prepared sauce, and cook over medium heat, shaking the skillet to coat the chicken and give it a glossy finish.
7

Slice the chicken into bite-sized pieces. Plate and serve.
8

I served this with mixed baby greens and cherry tomatoes.
9

On February 6, 2017, this recipe made the top 10 in teriyaki chicken searches!
10

On February 28, 2017, it became a trending recipe—thank you so much!