Chicken Teriyaki

Teriyaki chicken was one of my favorites as a kid. The dish always reminds me of the Yum Yum Tree restaurant my family loved to visit. A Japanese delicacy, teriyaki is either grilled or broiled, glazed with sauce. I’ve pan-fried and made teriyaki sauce at home since the ready-made teriyaki sauce have some amount of mirin and sake (alcohol) which I avoid. These are essential ingredients to the authentic version.


2 chicken breasts

3 tbsp soy sauce

1 tbsp apple cider

1 tbsp honey

1 tsp sugar

1/2 tsp ginger-garlic paste

1 tsp sesame seeds

Salt and pepper


1. Wash the chicken and pat completely dry.

2. Mix all the ingredients in a bowl except the sesame seeds. Pour a teaspoon on the chicken and let it marinate for 20 minutes. The chicken will absorb all the sauce.

3. In a non-stick pan, fry the chicken pieces without any oil and cover for about 10 minutes or till both sides are browned.

4. Gently, pour the remaining sauce keeping one tablespoon of the sauce aside for glaze. Pour the sauce on the chicken and fry covered on low flame. Flip the pieces once or twice, coating it in the sauce.

5. When the chicken is done, it would have absorbed almost all sauce. Dish it out, slice it, and pour the remaining sauce.

Sprinkle some sesame seeds and serve on a bed of steamed rice or fried rice.