Japanese · Dinner · All year
Teriyaki Chicken Breast
4.5 · community
15m
Prep
15m
Cook
Easy
Level
520
Energy
The 1:1:1:1 lacquer from the sauce library, put to work. Applied to pan-seared chicken breast with the timing and temperatures that make the difference between glazed and burnt.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Breast — boneless
5 steps
Method
1
Make the teriyaki glaze: whisk the glaze ingredients in a small pan and simmer 2–3 minutes until glossy and slightly thickened. Set aside — it goes on late.
3 min — timer available in cooking mode
2
Pound the breasts to even 2 cm thickness and season. Even thickness is the entire secret to juicy breast meat.
3
Sear in oil over medium-high, 5–6 minutes on the first side until golden, 4–5 on the second, to 72°C (carryover finishes to 74°C).
10 min — timer available in cooking mode
4
In the last 3 minutes, heat lowered, brush generously with the teriyaki glaze and return to the heat for the final 3–5 minutes until lacquered and bubbling — sugary glazes burn if applied earlier.
4 min — timer available in cooking mode
Why this works
Glaze late, glaze twice: one coat to set, one to shine.
5
Rest 5 minutes before slicing against the grain.
5 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
When it goes sideways
Common mistakes
The glaze burned
It went on too early or the heat stayed too high. Sugar chars past 175°C — glaze in the final minutes, at reduced heat, and accept "lacquered" over "incinerated."
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
Steamed rice or fries
Slaw or cucumber salad
Extra glaze for dipping
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
3
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
0
Per serving
Nutrition
520
kcal
40g
protein
18g
carbs
28g
fat
3g
fiber
8g
sugar
520mg
sodium
Asked and answered
Questions
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
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Lessons behind this dish
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