Buttery Chicken Teriyaki with Garlic and Shiso Leaves Recipe

Name: Buttery Chicken Teriyaki with Garlic and Shiso Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large chicken breast (or thigh); 1 and 1/3 tablespoons Soy sauce; 1 tbsp Vinegar; 2 tsp Sugar; 1 dash Salt and pepper; 3 tbsp White wine or sake; 2 clove Garlic; 6 leaves or more Shiso leaves; 10 grams Butter; 1 Olive oil

Servings: persons

1 large chicken breast (or thigh)
1 and 1/3 tablespoons Soy sauce
1 tbsp Vinegar
2 tsp Sugar
1 dash Salt and pepper
3 tbsp White wine or sake
2 clove Garlic
6 leaves or more Shiso leaves
10 grams Butter
1 Olive oil

1
Pierce n the chicken breast and cut into slightly bigger than bite sizes.
2
Rub the chicken with sake (not listed).
3
Thinly slice the shiso leaves and mince the garlic.
4
Mix the ingredients together.
5
Heat some olive oil in a skillet, and fry the garlic.
6
When it becomes fragrant, fry the chicken, skin side down first.
7
Make sure to pat dry the chicken before frying.
8
Once the skin is browned, flip the chicken and add the white wine.
9
Cover and steam for 1 minute and lightly season the chicken with salt and pepper.
10
Add the ingredients and let it simmer down.
11
When the chicken is shiny and the juices has reduced, reduce the heat to low and add butter to add flavor.
12
Remove from the heat.
13
Mix in the shiso leaves and serve.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large chicken breast (or thigh), 1 and 1/3 tablespoons Soy sauce, 1 tbsp Vinegar, 2 tsp Sugar, and more.

Yes, Buttery Chicken Teriyaki with Garlic and Shiso Leaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttery Chicken Teriyaki with Garlic and Shiso Leaves

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