- 1 pound thin-cut chicken breasts
- 2 tablespoons sugar
- 4 tablespoons sake or dry white wine
- 4 tablespoons mirin
- 8 tablespoons soy sauce
- sliced scallions, optional, for garnish
- rice, veggies, or other sides, for serving
- Add the sugar, sake, mirin, and soy sauce to a small skillet over medium heat. Let come to a bubble, and when the sauce boils turn the heat off. The sauce will thicken slightly.
- For the chicken, preheat a skillet to medium-high heat with a drizzle of oil. Sear the chicken on both sides for 2 minutes each, then pour 2 tablespoons of the sauce into the skillet. Toss the sauce with the chicken and cook until the sauce coats the chicken and the chicken is cooked through.
- Serve as desired with extra sauce for drizzling and dipping.
- This sauce is delicious on any protein that you enjoy - make a double batch and it'll be good in the fridge for several weeks.
- You may also grill your chicken or protein of choice. Simply grill the chicken as usual, brushing the sauce over the meat beginning halfway through cooking.
- Prep Time: 5
- Cook Time: 20
- Serving Size: 4