Chicken Teriyaki

You read it a lot here — we love Japanese food which is why Nami’s blog is truly one of my favorites. 🙂 During the first year of our relationship (as boyfriend and girlfriend), we ate at Teriyaki Boy quite often and we would order Chicken Teriyaki.

I followed this recipe to make this dish, she has step-by-step photos too! I used the same amount of ingredients and the only thing I would change is to remove excess oil when I flip over the chicken. 😀

Here are the ingredients:

First, I ensured that the chicken was clean and dry. I used two chicken fillets (with skin) and sprinkled salt and pepper on both sides.

Heated 2 tablespoons of oil in a pan on high heat. When the oil is hot enough, I fried the chicken skin side down.

When the skin has browned, I flipped the chicken over (but on my first attempt did not remove the excess oil, however on my second attempt, I did remove it!) and remove excess oil. Lower the heat to medium and pour 3 tablespoons of sake and cover the pan.

When the liquid is almost gone I continued to cook the chicken then removed the cover and wiped of any excess oil or any brown stuff in the pan.

I then added the teriyaki sauce and used the spoon to pour the sauce over the chicken.

Finally, when the sauce thickened, I added the 1 tbsp butter. I poured more sauce over the chicken and then served it over rice that was sprinkled with nanami togarashi.

My husband had a smile on his face the whole time he was devouring this. Thanks again Nami for this yummy chicken recipe! 🙂

Chicken Teriyaki

(Recipe from Just One Cookbook)

(Prep Time: 5 minutes | Cooking Time: 25 minutes)


  • 2 chicken fillets
  • 2 Tbsp oil
  • 3 Tbsp sake
  • 1 Tbsp butter
  • Salt and pepper to season chicken

Teriyaki Sauce

  • 2 ½ Tbsp soy sauce
  • 2 Tbsp sake
  • 1 Tbsp mirin
  • 1 Tbsp sugar
  1. Heat oil in a pan on high heat.
  2. When oil is hot, fry chicken fillets skin side down.
  3. When skin is brown and crispy, flip over chicken and remove excess oil.
  4. Lower heat to medium and add sake and cover pan.
  5. When liquid is almost gone, remove cover and continue to cook chicken then wiped of any excess oil or any brown stuff in the pan.
  6. Pour teriyaki sauce and pour sauce over chicken.
  7. When sauce has thickened, add butter. Pour more sauce over the chicken.
  8. Finally, serve over steamed white rice (or rice topped with nanami togarashi).

Makes 2 servings


4 responses to “Chicken Teriyaki

  1. Hi Lorely! Thanks for making this dish! Looks so delish and I’m glad to hear you and your husband enjoyed this! 🙂

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