Instructions
Step 1 In a bowl, mix soy sauce, mirin, brown sugar, garlic, and ginger to create the teriyaki sauce.
Step 2 Heat vegetable oil in a large pan over medium-high heat. Add the sliced chicken and season lightly with salt and black pepper.
Step 3 Cook the chicken for 5–7 minutes until fully cooked and lightly browned.
Step 4 Pour the prepared teriyaki sauce into the pan and stir to coat the chicken evenly.
Step 5 In a small bowl, mix cornstarch with water to create a slurry, then add it to the pan.
Step 6 Stir continuously until the sauce thickens and becomes glossy.
Step 7 Add butter and sesame oil, stirring until melted and well combined.
Step 8 Remove from heat and sprinkle with sesame seeds and chopped green onions.
Step 9 Serve the teriyaki chicken over warm white rice and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Microwave in short intervals, stirring between each for even heating.
For best results, store rice and chicken separately to maintain texture.
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