Chicken Teriyaki


I found this recipe at Closet Cooking. I added strips of fresh ginger to the sauce, and it was really good, and actually tasted much like the sauce from the Pineapple Sesame Chicken recipe.


  • 6 TBSP soy sauce
  • 6 TBSP mirin
  • 6 TBSP sake
  • 2 TBSP sugar
  • 2 inch ginger chunk, thinly sliced
  • 1 lb. chicken, bite size pieces
  • olive oil or sesame oil
  • Broccoli florets


  1. Combine all ingredients in a sauce pan; bring to a slow boil to dissolve sugar; let cool.
  2. Pour sauce over chicken and marinate for 30 minutes to a few hours.
  3. Heat a large nonstick skillet or wok over medium high heat. Add olive oil or sesame oil. Remove chicken from marinade and add chicken to skillet, reserving the marinade; saute until chicken is cooked; then remove chicken from the pan. Pour the marinade into the skillet and boil until the sauce reduces and thickens. Remove the ginger.
  4. Meanwhile blanch broccoli in salted water.
  5. Serve chicken and broccoli over rice and drizzle with the sauce.

Chicken Teriyaki:


There are 2 comments left Go To Comment

  1. Kevin /

    Your chicken teriyaki looks really good!

  2. Rachel / Post Author

    Thanks for the recipe Kevin! I do have a question for you. Your sauce looks very clear. My sauce wasn’t clear…almost looks like red wine sediment…it didn’t effect the taste, just appearance. How did you get your sauce so clear did you strain it?

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