Teriyaki Chicken

Another day of chicken on the menu. How do you know what to cook each day? For me, I simply walk around the supermarket, look at the produce (vegetables & the likes), meats or simply what’s on the trolley of ‘Reduced Priced Items’ for inspiration.

Sometimes, it’s what is on display or ‘Smack in Your Face’ special of the day or the week or the month.

This time around, it was simply Japanese night of the usual salmon sashimi, cold tofu and cha-soba. With more diners at the table, it means more dishes – YES! It means I can also add more variety like Pot Stickers 锅贴 and a not-too-sweet Teriyaki Chicken.

Ingredients: for 4 persons

1 large chicken breast, sliced or diced

1 tablespoon white sesame seeds (for garnish)


2 tablespoon soy sauce

1 tablespoon sugar

1 tablespoon mirin or white wine or Chinese cooking wine

1 teaspoon sesame oil


  • Mix the ingredients of the marinade together.
  • Marinade the chicken breast for at least 30 minutes in the fridge.
  • Heat some oil and fry the chicken until it is cooked. Remove from heat.
  • Pour marinade into cooking vessel that was used to cook the chicken.
  • Bring to a boil until it thickens. If it is still very liquidy, add more sugar (yes! sugar) to thicken instead of cornflour.
  • When it starts to thicken, add the cooked chicken so that it gets coated with the teriyaki sauce.
  • Serve with the sesame seeds as a garnish.

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