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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https://www.youtube.com/channel/UCgdZl4A0zpzSwjPKBSIBQjQ
[Music] It’s Today we’re making glazed garlic butter teriyaki chicken with chicken breast. It’s healthier than a chicken thigh, but still rich, garlicky, and toy addictive. Let’s get started. Here’s what you need. Let’s score the chicken breast in a cross-hatch pattern. You can cut diagonally or straight, whichever you like. Just make plenty of cuts, deep enough, but not all the way through. Keep each square under 1 in so the chicken cooks faster and the sauce will clink beautifully. Making these cuts is actually pretty fun and satisfying. The cuts let the teriyaki sauce get inside, helping the chicken cook faster and stay tender and juicy. Season both sides of the chicken with salt and pepper to add flavor. Let it coat the chicken all over with flour. Dust flour into the caps for extra crispiness. Putting helps create a slightly crispy surface when seared, which clings to the teriyaki sauce for extra texture and a flavor. Heat oil in a pan. Place the chicken score side down and cook on low to medium heat. While the chicken is cooking, let’s quickly mix up the teriyaki sauce. Add a soy sauce, mering, sake. Add sugar in a small bowl. 2 tablespoons each except sugar. I always keep my recipes simple enough to remember, but still tasty enough to impress. Okay, back to the chicken. Once one side looks nice and golden, let’s flip it over. Cook the other side for a few minutes until it’s almost cooked through. When it’s almost cooked through, give the sauce a quick stir since sugar tends to settle at the bottom. Then pour the teriyaki sauce in. Or you can add the sugar at this point instead of mixing it in earlier. Spoon it over the chicken a few times so it cooks through quicker and it soaks up all the flavor. Once the chicken is fully cooked, add the butter on top and let it melt into the sauce. Coating the chicken evenly. It melts in and it gives the sauce the glossy shine and extra umami. Chicken breast can be lean, so this makes it rich and delicious. And if you love garlic, feel free to sprinkle on some garlic powder or add minced or grated garlic earlier when you pour in the sauce. You can cook the sauce a little longer if you want it thicker, but today I didn’t have much time, so I stopped here. Later in the video, I have a clip showing the sauce cooked a bit more for thicker finish. So, check that out, too. Now, let’s start with the rice and any veggies or salad you like. Place the cooked garlic butter teriyaki chicken right on top of the rice. Don’t forget to pour the gorgeous sauce over it. The sauce seeps into the cuts, giving the chicken a perfect finish in both flavor and appearance. So, slowly coats every inch. Also, I didn’t go over medium heat to cook it. And thanks to the cuts, the chicken turned out tender and easy to cut into perfect bite-sized pieces. The rice and the buttery garicky sauce. I just can’t stop eating. One big chicken breast is going in no time. Here’s also a version where I cook the sauce a little longer to make it thicker. I love a thinner sauce so that it soaks into the rice, but my husband like the thicker sauce, so both ways are delicious. Coming up next, a crispy, juicy fried chicken breast you love. Subscribe so you don’t miss it. Thank you so much. See you soon. [Music] Hey.
1 Comment
Lools good chef! 😊