Teriyaki Chicken


Teriyaki Chicken
Preparation time
Cooking time


For 4 Person(s)


  • 4 cup(s) water
  • 1/4 cup(s) Grace White Vinegar
  • 4 whole chicken breasts
  • 1/4 cup(s) mirin
  • 1 cup(s) sake (rice wine)
  • 1 cup(s) soy sauce
  • 1/4 cup(s) dark sugar
  • 1/2 tablespoon(s) ginger, grated
  • 2 clove(s) garlic, minced
  • 1/4 cup(s) Grace Vegetable Oil

Teriyaki Chicken Directions

  1. Combine water and vinegar and use to wash chicken breasts. Drain and pat dry with paper towel.
  2. Flatten each chicken breast with a mallet and then set aside.
  3. Combine mirin, sake, soy sauce, dark sugar, grated ginger and minced garlic in a bowl and mix well to dissolve the sugar granules and blend the flavours.
  4. Pour the mixture over the flattened chicken breasts, cover and allow to marinate in the refrigerator for 2 hours.
  5. Heat Grace Vegetable Oil in a skillet, add the drained chicken breast and brown on both sides.
  6. Add the marinade to the browned chicken and bring to a boil.  Allow sauce to reduce for about 10-15 minutes or until the mixture becomes glossy and lightly thickened.
  7. Remove from skillet, slice and serve.

    Serve with boiled rice or rice & peas and sauteed vegetables.

    Recipe presented by Rev. Glen Archer, Etymologist

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