Beyond the Usual Teriyaki Chicken | Easy Japanese Chicken Breast Recipe!

Looking for a healthier dinner that’s still rich, garlicky, and totally addictive?
Hi, I’m Yui — originally from Japan and now living in LA 🙂
This Glazed Garlic Butter Teriyaki Chicken Breast is leaner than chicken thighs but still juicy and packed with flavor.
The crosshatch cuts help the sauce soak in beautifully while keeping the meat tender — and that buttery, garlicky glaze takes it to the next level.

[Ingredients]
– 0.8-1 lb Chicken Breast
– To taste Salt & Pepper –
– 1 tbsp Flour
– 1 tbsp Oil

Teriyaki Sauce (easy-to-remember ratio!):
– 2 tbsp each Soy Sauce, Mirin & Sake
– 1 tbsp Sugar

– 1 tbsp Butter
– To taste Garlic powder

[Recipe]
1. Score the chicken breast in a crosshatch pattern (don’t cut all the way through).
2. Season with salt & pepper, then coat lightly with flour (dust into the cuts too).
3. Pan-fry over low-medium heat until golden on one side, then flip.
4. Mix teriyaki sauce ingredients. Stir before pouring in (sugar sinks to the bottom!).
5. After searing both sides and the chicken is almost fully cooked, start spooning the sauce over the top to finish cooking and infuse more flavor.
6. Add butter and let it melt into the sauce for that glossy finish.
7. Sprinkle garlic powder, or add minced garlic earlier for extra garlicky flavor.
8. Serve over rice with veggies or salad — don’t forget to pour that gorgeous sauce on top!

[Notes]
If you like a thicker sauce, cook it a little longer to reduce.
If you prefer it “juicy over rice” style, keep it a bit looser so it soaks into the rice. Both ways are delicious — try whichever you like best!

[Next Video]
👉 Coming up next: Crispy, juicy Fried Chicken Breast!
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