Moist Chicken Breast Teriyaki: Prep at Night, Ready for Morning

Good evening, this is Oton's Kitchen🤗

Today is our momentous
20th recipe.

A favorite for both adults and children🥰
I'd like to introduce

a teriyaki recipe
that you can prep at night
and enjoy moist in the morning🤗

I started writing on note 4 months ago,
and by posting twice a week,

I've finally
reached 20 recipes😊

I've been able to keep this up
thanks to all of you readers😁

Thank you so much🙇

Now, let's get right into how to make it🍳

⸻

[Ingredients] Serves 2

Chicken breast: 1 piece (350g)

[Seasoning]
・Salt and pepper: to taste
・Mayonnaise: 1 tsp
・Sake: 2 tsp
・Potato starch: 2 tbsp

[Sauce]
・Soy sauce: 2 tbsp
・Mirin: 2 tbsp
・Sugar: 1 tbsp
・Ajinomoto: 2 shakes

[Flavor variation]
・Mayonnaise: to taste

⸻

Preparation

1. Cut the chicken breast into three pieces along the grain.

2. Now, slice the chicken breast pieces against the grain, keeping the thickness uniform.

A quick tip here👇
By keeping the thickness uniform, the heat will
distribute evenly with no uneven cooking.

⸻

Seasoning

1. Place the sliced chicken breast in a bowl. 2. Add salt, pepper, sake, and mayonnaise.

👉 Removes odor + moisture retention effect for a moist finish. 3. Massage well. 👉 Allows flavor to penetrate even in a short time and keeps it moist. 4. Let sit at room temperature for 10 minutes.

5. Mix all the sauce ingredients together except for the sugar.

A quick tip here☝️

If you add the sugar now, it won't dissolve completely, so add it when you start cooking😁

6. Lightly coat with potato starch

👉 This coats the surface and prevents it from drying out

⸻

Cooking

1. Add oil

2. Arrange the chicken breasts

3. Cook over medium heat until golden brown

👉 If you use high heat, the chicken breast will lose its moisture all at once, so
keeping it on "medium heat" the whole time is best.

4. Flip and cook

5. Once the other side is browned, remove it from the pan and
let it cook through with residual heat.

6. Wipe the oil out of the pan, then
add the pre-mixed sauce. Add the sugar now, turn on the heat, and let it simmer slightly.

7. Once the sauce has thickened, return the chicken breast to the pan,
turn off the heat, and coat it in the sauce.

A quick tip here☝️

If you coat it while the heat is still on, the chicken breast will
overcook and become dry, so please be sure to
turn off the heat😁

⸻

Finishing

Plate it up and it's ready.

If you like, add a drizzle of mayonnaise to make it
teriyaki mayo style! 😁

⸻

How to reheat in the morning

Cover lightly with plastic wrap and microwave at 500W for 30-40 seconds for a moist and tender finish.

Alternatively, you can put it back in a frying pan and heat it gently, which will also keep it moist and tender. 😊

⸻

✨ Finally

Teriyaki is a simple dish, but
with a few small tricks,
even chicken breast can turn out surprisingly moist. 😊

Since you can make it at night
and it still tastes delicious when reheated in the morning,

I hope this helps with your breakfast
or lunch box preparations. 🤗

I plan to continue
introducing more chicken breast recipes
that stay moist even when prepped at night,

little by little. 🍳

I hope this makes your time in the kitchen a little easier and more fun. 😊

If you try making it, please let me know with a photo! 📸

It would be a huge encouragement!!
Please also consider liking and following. 🙇

Thank you for reading until the end. 😊

Next time preview

Next time, I will focus on 3 tips for
prepping "Teriyaki Chicken Breast" at night so it stays moist in the morning.
Please look forward to it! 😁