Pan-seared chicken in a sweet soy teriyaki-style glaze.
150 gChicken breasts
5 gGinger
Optional
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5 gGarlic
Optional
5 gGreen onion
Optional
2 gSesame seeds
Optional
1 tbspWater
Optional
10 gSugar
2 tbspSoy Sauce
2 tspVegetable oil
Pat the chicken pieces dry with paper towels and season lightly with a pinch of salt if your soy sauce is not very salty.
In a small bowl, combine soy sauce, mirin, sugar, garlic, and ginger, stirring until the sugar dissolves.
Heat the vegetable oil in a non-stick pan over medium-high heat until hot.
Add the chicken in a single layer and cook without moving until the underside is browned, about 3–4 minutes.
Flip the chicken pieces and cook until nearly cooked through, about 3 minutes more.
Reduce the heat to medium-low, pour in the soy sauce mixture, and simmer, turning the chicken occasionally, until the sauce thickens and coats the chicken, 3–4 minutes; add a splash of water if it reduces too quickly.
Transfer the chicken and sauce to a plate and garnish with sesame seeds and sliced spring onion before serving.