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Juicy chicken breast teriyaki glazed with honey teriyaki sauce.
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Honey Teriyaki Chicken Breast

Say goodbye to dry chicken! This teriyaki chicken breast recipe ensures ultra-juicy meat glazed in a luscious honey teriyaki sauce.
Course Main Course
Cuisine Japanese
Keyword teriyaki
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free, Low-Fat
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 2 servings
Calories 228kcal
Author Marc Matsumoto

Equipment

Ingredients

for chicken

  • 1 skin-on chicken breast
  • 1 tablespoon sake
  • 7 grams ginger (grated)
  • 2 teaspoons potato starch
  • ½ teaspoons salt
  • 2 teaspoons vegetable oil

for honey teriyaki sauce

  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons honey
  • 1 ½ tablespoons sake
Grams + US Cups - US Standard

Instructions

  • Trim any gristle, blood vessels, or excess fat from 1 skin-on chicken breast, but be careful not to remove any skin.
    1 skin-on chicken breast
    Trimming gristle and fat from chicken breast to make teriyaki.
  • Use the back of your knife to pound the thicker side of the breast so that it becomes more even in thickness (it doesn't have to be perfectly even).
    Pounding chicken breast with the back of a knife.
  • Make the marinade by stirring together 1 tablespoon sake, 7 grams ginger (grated), 2 teaspoons potato starch, and ½ teaspoons salt and drizzle it evenly over both sides of the chicken breast. Let this marinate for 30 minutes at room temperature.
    1 tablespoon sake, 7 grams ginger, 2 teaspoons potato starch, ½ teaspoons salt
    Marinating chicken breast for teriyaki.
  • Make the honey teriyaki sauce by mixing 1 ½ tablespoons soy sauce, 1 ½ tablespoons honey, and 1 ½ tablespoons sake together in a bowl until the honey has dissolved.
    1 ½ tablespoons soy sauce, 1 ½ tablespoons honey, 1 ½ tablespoons sake
    Making honey teriyaki sauce in a bowl.
  • Add 2 teaspoons vegetable oil to a non-stick frying pan. Let any excess marinade drip off the breast, but don't scrape it off. Place the chicken skin-side down in the cold pan and scooch it around to ensure the skin is evenly coated with oil. Turn the stove onto medium-low heat.
    2 teaspoons vegetable oil
    Placing a chicken breast in the pan with the skin-side down.
  • Slowly pan-fry the skin side of the chicken until it is cooked halfway up the sides (about 12 minutes). Adjust the heat up or down to maintain a gentle sizzle. If it's spattering, your heat is too high. Periodically check how the skin is browning and press on the parts that are not browning to encourage better contact with the pan in those areas.
    Pan-frying chicken breast.
  • Flip the chicken over and cook for another 4 minutes, pressing on the thicker side of the breast. You want to get the breast to about 140°F (60°C) at this stage.
    Pressing on the thicker side of the breast with chopsticks.
  • Use a folded-up paper towel to wipe out all of the excess oil.
    Wiping out excess oil with paper towel before adding teriyaki sauce.
  • Add the honey teriyaki sauce and turn up the stove to high heat. Flip the chicken over repeatedly to glaze with the sauce while cooking it the rest of the way.
    Glazing chicken breast with teriyaki sauce.
  • Once the sauce starts forming big shiny bubbles, use a spoon to pour the glaze over the skin side of the breast and turn off the heat. Your chicken should have an internal temperature of 160°F (71°C) at this point.
    Glazing chicken with honey teriyaki sauce.
  • Transfer to a cutting board and let it rest for a few minutes before slicing and glazing with the remaining sauce.
    Drizzle chicken with teriyaki sauce.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 17g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 1083mg | Potassium: 200mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 47IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg