Ingredients
- •4 boneless skinless chicken breasts (6–8 oz each)
- •½ cup soy sauce
- •½ cup mirin (Japanese sweet rice wine)
- •¼ cup sake (or dry white wine)
- •3 tbsp sugar
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 tsp cornstarch
- •2 tbsp water
- •2 tbsp neutral oil for searing
- •2 green onions, sliced thin
- •1 tbsp sesame seeds, toasted
- •Steamed white rice for serving
- •Steamed broccoli for serving
Instructions
Make teriyaki marinade by whisking together soy sauce, mirin, sake, sugar, garlic, and ginger in a bowl. Reserve 1/2 cup for glaze.
Place chicken breasts in large zip-top bag or bowl with remaining marinade. Marinate in refrigerator for 2–4 h.
Preheat sous vide water bath to 147°F (64°C).
Remove chicken from marinade (discard used marinade) and place in vacuum bags or zip-top bags using water displacement method.
Cook in water bath for 2–3 h.
While chicken cooks, make teriyaki glaze by pouring reserved marinade into small saucepan. Bring to boil and simmer 5 min. Mix cornstarch with water and stir into sauce. Simmer 2–3 min until thickened and glossy. Set aside.
Remove chicken from bags and pat completely dry with paper towels.
Heat large skillet or grill pan over high heat. Add oil and swirl to coat.
Sear chicken 60–90 sec per side until golden brown.
Reduce heat to medium and brush chicken generously with teriyaki glaze. Cook 30 sec per side to set the glaze.
Transfer to cutting board and rest 3 min.
Slice chicken into 1/2-inch strips on the bias.
Serve over steamed rice with broccoli on the side. Drizzle with remaining glaze and top with green onions and sesame seeds.
Notes
- •Don't skip the marinating step—it infuses flavor throughout the meat
- •Reserve clean marinade before adding raw chicken for food safety
- •Glaze can be made ahead and refrigerated for up to 1 week