Ingredients (Lightened but Authentic Style)
Chicken
- 1.5 lbs boneless, skinless chicken breast (or 99% lean chicken thighs if you find them)
- 1 tsp neutral oil
- Optional: very light dusting cornstarch (½ tsp total)
Low Point “Golden Ratio” Sauce
- 2 tbsp soy sauce (low sodium)
- 2 tbsp mirin
- 2 tbsp sake
- 2 tsp sugar (instead of 1 tbsp)
- Optional: grated ginger or garlic
Instructions
Prep – Pat chicken dry. Slice thick pieces in half so they cook evenly.
Sear – Heat oil in skillet over medium-high. Add chicken and cook 4–5 min until golden.
Flip & Cook Through – Turn chicken, lower heat slightly, cover, cook 3–4 min.
Remove Extra Fat – Wipe pan lightly so the sauce becomes glossy, not oily.
Glaze – Add sauce. Let simmer. Keep flipping and spooning sauce over chicken as it reduces.
Finish – Sauce will turn shiny, sticky, and coat the chicken like lacquer. Remove from heat. Rest 2 min, slice, spoon glaze on top.
WW Points (Unified System)
| Ingredient | Points |
|---|---|
| Chicken breast | 0 |
| Oil (1 tsp) | 1 |
| Sugar (2 tsp total) | 2 |
| Mirin + sake + soy | ~2 |
Whole recipe: 5 points
Per serving (¼ recipe): ~1–2 points
That’s CRAZY for something that tastes like takeout teriyaki.
