Cooking Instructions
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Step 1
Start by making you Teriyaki Sauce. Combine
Soy Sauce (250 mL)
,
Honey (40 g)
and
Brown Sugar (30 g)
in a saucepan on medium heat and stir to combine. Mix in
Mirin (200 mL)
and
Sake (200 mL)
and allow the mixture to simmer until sugar dissolves, about 1 minute. Set Aside.
Step 2
Butterfly your
Chicken Breasts (680 g)
by holding a chef's knife along the side of the chicken and slicing outwards almost to the end but not cutting all the way through. Repeat on the other side of the breast and then open the two flaps and flatten.
Step 3
In a bowl or rimmed baking sheet marinate your chicken using half the Teriyaki Sauce. Turn the chicken to coat, cover and allow to sit in the refrigerator for 15-30 minutes.
Step 4
Once Chicken has marinated, place in a medium frying pan heated over medium-high heat. Cook for 3-5 minutes and then flip. Drizzle on more sauce as necessary. Once the chicken is cooked, remove it from the pan and set aside.
Step 5
With the remaining sauce in the pan and the rest of the Teriyaki, make a Teriyaki reduction by simply leaving it in the pan until it's reduced by half and has a syrupy texture.
Step 6
Slice your Chicken Breasts by laying the breasts longways on a cutting board and cutting downward. Serve with
Green Beans (225 g)
and the cooked
White Rice (30 g)
. Drizzle reduction over the Chicken Teriyaki, garnish with sesame seeds, and serve.
