Chicken Teriyaki

A Japanese-inspired dish for a sweet soy chicken, perfect served on a bed of freshly steamed rice and a sprinkling of freshly toasted sesame seeds.

  • 60ml Light Soy Sauce
  • 3 tbsp Prepared Spicy Brown Mustard
  • 1 tbsp Firmly Packed Brown Sugar
  • ½ tsp Ground Ginger
  • 1 tbsp Sesame Seeds
  • 1 Medium Onion, Sliced Thin
  • 1 Garlic Clove, Cut In Half
  • 2 tbsp Vegetable Oil
  • 4 Skinned Boned Chicken Breast Halves
  1. In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside.
  2. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.
  3. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.
  4. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds.
Notes: Nick Zhou - Real & Healthy Chinese CookingRecipe from Nicholas Zhou's Real & Healthy Chinese Cooking on
Additional Information:
Number of Portions:
Cooking Time:
<10 Min
Nick Zhou