- This recipe makes 4 serivings
4 Chicken breast (with or without skin)
3 Cloves of garlic
⅓ cup Mirin sauce
2 tbsp Soy sauce
1 tbsp Brown sugar
¼ tsp corn starch (mixed with a dash of water)
Juice of half a lemon
Toasted sesame seeds for garnish
Spring onion for garnish
For the chicken:
Drench your chicken breasts with half of the lemon juice, and let it rest.
Season the chicken with salt and pepper accordingly.
Heat up a skillet and drizzle with olive oil.
Sear the chicken breast until it is golden brown, make sure it is cooked through and let it rest for 5 minutes before cutting it into smaller pieces.
For teriyaki sauce:
Dice the garlic cloves, and mix with mirin, soy sauce, sugar and the rest of the lemon juice.
Heat up the pan, bring to a boil. Turn the heat into low and bring it to simmer for 5 -10 minutes. Add the corn starch into the sauce, make sure to not over simmer the sauce otherwise the consistency will become to thick.
Strain the diced garlic, set the sauce aside on a bowl.
Serve on a bowl of steamed rice, drizzle the chicken with the sauce and topped it off with some toasted sesame seeds and thinly sliced spring onions. Enjoy!