Ingredients
For the Garlic Butter
- 2 sticks (1 cup) unsalted butter, very soft
- 5-6 cloves garlic, peeled
- 4 teaspoons Kikkoman low sodium soy sauce
For the Teriyaki Sauce
- 1 cup Kikkoman low sodium soy sauce
- 1 cup mirin
- half a cup sake
- half a cup light brown sugar
- 2 cloves garlic, crushed
- 1-inch piece of ginger, sliced
For the Chicken
- 2 large chicken breasts, butterflied into 4 cutlets
- 8 white button mushrooms, sliced
- 2 tablespoons canola oil, divided
- half a teaspoon table salt
- 1/4 teaspoon black pepper
- Sesame seeds, for garnish
First, Make the Sauces
This recipe assumes you have the garlic butter and teriyaki sauce ready. If not, make them first.
For the garlic butter, combine the garlic and soy sauce in a blender until puréed. Whip this mixture into the very soft butter until fully combined.
For the teriyaki sauce, combine the soy sauce, mirin, sake, and brown sugar in a saucepan and simmer until the sugar dissolves. Add the garlic and ginger and simmer gently for ~10-15 minutes, then strain. Let it cool.
Next, Cook the Chicken and Mushrooms
Heat one tablespoon of canola oil in a large non-stick pan over medium-high heat. Add the sliced mushrooms, season with a pinch of salt, and cook until browned and tender. Remove from the pan and set aside.
Wipe out the pan and add the remaining tablespoon of oil. Season the chicken cutlets with salt and pepper. Place them in the hot pan and cook until both sides have a nice sear and the chicken is cooked through, ~4-5 minutes per side.
Remove the chicken from the pan and let it rest on a cutting board for 5-10 minutes. This is a crucial step to keep the chicken juicy. After resting, slice each cutlet into small, bite-sized pieces.
Finally, Combine and Glaze
Wipe out the pan and return it to medium heat. Add the sliced chicken and cooked mushrooms back to the pan along with 2 tablespoons of the prepared garlic butter.
Once the butter has melted and coated the chicken and mushrooms, pour in about 2/3 cup of the teriyaki sauce. Stir everything together until the sauce is hot and has created a nice glaze.
Turn off the heat, sprinkle in a generous amount of sesame seeds, and toss to combine. Serve immediately, garnished with more sesame seeds.
Benihana-Style Teriyaki Chicken
Ingredients
For the Garlic Butter
- 2 sticks unsalted butter 1 cup, very soft
- 5-6 cloves garlic peeled
- 4 teaspoons Kikkoman low sodium soy sauce
For the Teriyaki Sauce
- 1 cup Kikkoman low sodium soy sauce
- 1 cup mirin
- half a cup sake
- half a cup light brown sugar
- 2 cloves garlic crushed
- 1-inch piece of ginger sliced
For the Chicken
- 2 large chicken breasts butterflied into 4 cutlets
- 8 white button mushrooms sliced
- 2 tablespoons canola oil divided
- half a teaspoon table salt
- 1/4 teaspoon black pepper
- Sesame seeds for garnish
Instructions
- Combine garlic and soy sauce in blender until pureed, then whip into softened butter until mixed.
- Simmer soy sauce, mirin, sake, and brown sugar until sugar dissolves.
- Add garlic and ginger to sauce, simmer 10-15 minutes, then strain and cool.
- Heat 1 tbsp oil in non-stick pan over medium-high heat.
- Cook mushrooms with pinch of salt until browned; remove and set aside.
- Season chicken cutlets with salt and pepper.
- Cook chicken in remaining oil 4-5 minutes per side until done.
- Rest chicken 5-10 minutes, then slice into bite-sized pieces.
- Return pan to medium heat, add chicken, mushrooms and 2 tbsp garlic butter.
- Pour in 2/3 cup teriyaki sauce, stir until glazed.
- Add sesame seeds and serve.
