Tender chicken breast coated in a rich, sweet, and garlicky teriyaki sauce—this is a quick, satisfying main dish that will keep everyone coming back for more. The chicken is lightly dusted with flour before pan-frying, allowing the sauce to cling beautifully. Using freshly-grated garlic adds extra depth and aroma.
Perfect for meal prep, lunchboxes, or freezing ahead of time. Serve with shredded cabbage and tomato wedges for a complete and colorful plate.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 boneless, skinless chicken breast (about 10–12 oz.)
- all-purpose flour, as needed (for coating)
- 1 tbsp. vegetable oil
- 1 /8 of a head of cabbage, shredded (for serving)
- 1 /2 of a tomato, cut into wedges (for serving)
- A1 tbsp. sake (or dry white wine)
- A1/2 tbsp. soy sauce
- A1 tsp. garlic paste
- A1 tsp. ginger paste
- Asalt and pepper (to taste)
- B1 tbsp. soy sauce
- B1 tbsp. sake (or dry white wine)
- B1 tbsp. mirin
- B1 tbsp. sugar
- Bgarlic paste
INSTRUCTIONS
- 1
Cut the chicken breast in half lengthwise, then slice diagonally into bite-sized pieces. Place in a bowl with all the ingredients from group A (1 tbsp. sake, 1/2 tbsp. soy sauce, 1 tsp. garlic, 1 tsp. ginger, salt, and pepper) and massage well. Let marinate for a few minutes. (Optional: Freeze at this stage for later use.)
- 2
Lightly coat the chicken with flour on all sides.
- 3
Heat vegetable oil in a skillet over medium heat. Add the chicken and cook for about 2 minutes per side until browned.
- 4
Add the ingredients from group B (⅔ tsp. garlic and 1 tbsp. each of soy sauce, sake, mirin, sugar) to the pan. Simmer and toss the chicken until the sauce thickens and evenly coats each piece.
- 5
Serve with shredded cabbage and tomato wedges on the side. Spoon the remaining sauce over the chicken.
RecipeID
41
Tips & Notes
・ You can freeze the marinated chicken from Step 1 in a freezer bag for up to 2 weeks.
・ For maximum flavor, use freshly-grated garlic instead of garlic paste.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."