Get up to 20% off your entire TasteBook purchase + free shipping and a tote. See details here.

Chicken Teriyaki

LeahLeah Jones
Rate this
Chicken Teriyaki by Henry
Chicken Teriyaki by Henry


  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons dry sherry
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, crushed with a garlic press or minced
  • 1 teaspoon finely grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 2 pounds boneless skinless chicken brest
  • 2 teaspoons sesame seeds
Save a shopping List


  • 1

    Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.

  • 2

    Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web