2 (4-6 oz.) boneless and skinless chicken breasts, butterflied
1 tbsp. of olive oil
¼ tsp. of ground black pepper
1 inch of ginger, grated
¼ cup of low-sodium soy sauce
1 tbsp. of honey
2 tbsp. of Mirin or cooking wine (optional)
¼ cup of water or low-sodium chicken stock
TO MAKE TERIYAKI SAUCE: In a small bowl, mix ginger, soy sauce, honey, water, and mirin together. Set aside.
Rub pepper on butterflied chicken breasts.
Heat an oil coated nonstick skillet. Cook the chicken breasts over medium heat until for 3 minutes on each side or until golden brown.
Add teriyaki sauce, lower the heat, and cover the chicken with a lid. Simmer for 5 minutes or until the chicken is fully cooked and the sauce is thickened. Remove from heat.
Rest chicken in teriyaki sauce for 1 minute and slice into ¼-inch in thickness.