Teriyaki Chicken with Creamy Milk Glaze

• 1 ½ lb Chicken Breast (sliced into even cutlets or left whole)
• 1 Teriyaki Sauce (full package, divided)
• ½ cup Milk (whole milk preferred)
• 2 clove Garlic (minced)
• 1 tbsp Butter (unsalted)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (to taste)
• 1 tbsp Vegetable Oil (for searing)

How to Make It

1. 1

   Place chicken breasts in a zip-lock bag or shallow dish and pour half the teriyaki sauce over them. Marinate for at least 5 minutes, or up to 30 minutes if time allows.

2. 2

   Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, then season lightly with salt and pepper.

3. 3

   Sear chicken in the hot skillet for 5-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove chicken and set aside, tented with foil.

4. 4

   Reduce heat to medium. Add butter and minced garlic to the same skillet and sauté for 30 seconds until fragrant, scraping up any browned bits from the pan.

5. 5

   Pour in the remaining teriyaki sauce and stir to combine with the garlic butter. Let it simmer for 1-2 minutes until slightly reduced.

6. 6

   Slowly whisk in the milk and continue to simmer over medium-low heat for 3-4 minutes, stirring frequently, until the sauce thickens into a creamy glaze.

7. 7

   Return the chicken to the skillet and spoon the creamy teriyaki glaze over the top. Cook for an additional 2 minutes to heat through and coat the chicken thoroughly.

8. 8

   Serve hot over steamed rice or noodles, drizzling remaining glaze from the pan over each portion.