Chicken Fillet in Teriyaki Sauce

Chicken Fillet in Teriyaki Sauce

Japanese teriyaki sauce is considered universal, because it is ideal for all dishes — meat, fish, vegetable and mushroom.


For the sauce:

● Soy sauce — 1/2 cup
● White sugar — 1/2 cup
● Brown sugar — 1 teaspoon
● Chopped garlic — 3 cloves
● Crushed ginger root — 1 tbsp.
● Ground black pepper to taste
● Pineapple juice — 1 tbsp.

For the chicken:

● Chicken fillet without skin and bones — 3 pcs.
● Corn starch — 1 tbsp.
● Water — 1 tbsp.


1. In a small saucepan, mix all the ingredients for the sauce. Bring to a boil on high heat, then reduce the heat to a minimum and cook, stirring until the sugar dissolves, about 3 minutes. Remove from heat and allow to cool completely. Add 1/2 cup of water.

2. Place the chicken in a sealed plastic bag. Add cooked sauce, close the package and shake well. Put in the refrigerator for the night.

3. Take the chicken and put it aside. Pour the marinade into a small saucepan. Bring to a boil over high heat, then reduce the heat to a minimum. Mix the cornstarch with water and add to the pan. Cook, stirring, until the mixture begins to thicken. Remove from heat and set aside.

4. Preheat the oven to 200 C° and lay the chicken on the baking sheet. Lubricate the fillet with sauce and bake until tender, about 20-25 minutes.

5. Allow the chicken to stand for several minutes, then cut. Serve with a warm sauce and sprinkle with sesame seeds.

Bon Appetit!!!

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