Buttery Chicken Teriyaki with Garlic and Shiso Leaves

Buttery Chicken Teriyaki with Garlic and Shiso Leaves

This chicken teriyaki is seasoned with garlic and shiso leaves and butter at the end. It goes well with white rice or can be a great appetizer.

Ingredients: 2 servings

Large chicken breast (or thigh)
〇Soy sauce
1 and 1/3 tablespoons
〇 Vinegar
1 tablespoon
〇 Sugar
2 teaspoons
Salt and pepper
a small amount
White wine or sake
3 tablespoons
2 cloves
Shiso leaves
6 leaves or more
10 g
Olive oil
as needed


1. Pierce n the chicken breast and cut into slightly bigger than bite sizes.
2. Rub the chicken with sake (not listed). Thinly slice the shiso leaves and mince the garlic. Mix the 〇 ingredients together.
3. Heat some olive oil in a skillet, and fry the garlic. When it becomes fragrant, fry the chicken, skin side down first. Make sure to pat dry the chicken before frying.
4. Once the skin is browned, flip the chicken and add the white wine. Cover and steam for 1 minute and lightly season the chicken with salt and pepper.
5. Add the 〇 ingredients and let it simmer down. When the chicken is shiny and the juices has reduced, reduce the heat to low and add butter to add flavor.
6. Remove from the heat. Mix in the shiso leaves and serve.

Story Behind this Recipe

I like shiso leaves and I wanted to combine them with chicken and eventually came up with this recipe. Adding the flavors of the garlic and butter makes this dish go well with steamed rice.