Simple Homemade Teriyaki Marinade Chicken

In a small bowl, whisk together soy sauce, mirin, honey, sesame oil, minced garlic, and grated ginger.

Place the chicken breasts in a ziplock bag and pour half of the teriyaki sauce over them. Secure the bag and gently massage the marinade into the chicken. Let it marinate in the refrigerator for least 30 minutes or up to overnight.

Preheat the grill or skillet over medium-high heat. If using a skillet, a drizzle of oil to prevent sticking.

Remove the chicken from the marinade and set aside the remaining marinade.

Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°C.

While the meat cooks, prepare the glaze. In a small saucepan, combine cornstarch and water, then whisk into the reserved teriyaki sauce. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy.

Once cooked, remove the chicken from the heat and let it rest for a few minutes. Slice into thin strips.

Drizzle the teriyaki glaze over the sliced chicken or toss the chicken in the glaze until evenly coated.

Serve the teriyaki chicken over a bed of steamed rice or alongside stir-fried vegetables. Sprinkle with sesame seeds and chopped green onions as a garnish, if desired.