Classic Chicken Teriyaki

By Heritage330

Ingredients

• 1 cup chicken stock or low-sodium broth
• 1/3 cup sugar
• Salt and freshly ground pepper
• 2 tablespoons canola oil
• Steamed short-grain rice, for serving
• Four 6-ounce skinless, boneless chicken breasts, lightly pounded
• 2 tablespoons mirin
• 1/3 cup low-sodium soy sauce
• 2 tablespoons sake
• 2 large Italian frying peppers, cut into 1/2-inch strips

Details

Servings 4

Preparation

Step 1

In a medium saucepan, combine the chicken stock with the soy sauce, sugar, mirin and sake and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and simmer until the teriyaki sauce is reduced to 1/2 cup and syrupy, about 20 minutes.

Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil. Add the chicken and cook over moderately high heat, turning once, until browned all over and cooked through, 8 to 9 minutes.

Transfer the chicken to a plate and let stand for 5 minutes.

Wipe out the skillet. Add the remaining 1 tablespoon of oil and heat until shimmering. Add the pepper strips and cook over high heat, stirring occasionally, until crisp-tender and lightly charred, about 3 minutes.

Transfer the peppers to plates. Slice the chicken breasts crosswise and transfer to the plates. Drizzle the sauce over the chicken and serve with rice.

MAKE AHEAD: The teriyaki sauce can be refrigerated for up to 1 month.