Chicken teriyaki

A delicious and kid-friendly chicken teriyaki recipe that combines the traditional elements of the dish with a touch of sweetness to make it more appealing to young palates.

Ingredients

4 pieces chicken (boneless, skinless chicken breast)

1⁄2 cup sauce (soy sauce or tamari)

1⁄4 cup wine (mirin, sweet rice wine)

2 tablespoons honey

1 clove garlic (minced)

1 teaspoon ginger (grated fresh ginger)

2 green onion (optional, chopped)

1 tablespoon sesame seed (optional)

Instructions

In a bowl, combine soy sauce, mirin, honey, garlic, and ginger. Add the diced chicken breasts and marinate for at least 30 minutes.

Heat your grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill for 7-8 minutes per side, or until fully cooked.

While the chicken is cooking, simmer the remaining marinade in a small saucepan until it thickens.

Drizzle the sauce over the cooked chicken. Garnish with chopped green onions and sesame seeds, if using.

Chicken teriyaki served with rice and steamed broccoli, decorated with teriyaki sauce and sesame seeds.

Yield

4 servings

Cooking time

15

Preparation time

10

Total time

25 minutes

Notes

Serve with steamed rice and steamed vegetables like broccoli or carrots for a balanced meal.

The chicken breast could be diced and inserted into skwewers.

Variations

For a spicy version, add more ginger and a red pepper flakes to the marinade.

For a chicken teriyaki with a nuttier flavor, add 1 teaspoon sesame oil to the marinade.

Marinade leek, cut into thick slices, together with the chicken, diced, and make kebabs alternating leek and chicken. Grill them.