Meat: Chicken Teriyaki

By SharonE

from Nobu

Ingredients

• 1 cup chicken stock or low-sodium broth
• 1/3 cup low-sodium soy sauce
• 1/3 cup sugar
• 2 tbs. mirin
• 2 tbs. sake
• 4 6-oz. skinless, boneless chicken breasts, lightly pounded
• kosher salt/freshly ground pepper
• 2 tbs. canola oil
• 2 large Italian frying peppers, cut into 1/2-inch strips
• steamed short-grain rice for serving

Preparation

Step 1

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

Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tbs. of canola oil. Add chicken and cook over moderately high heat, turning once (8-10 minutes). Transfer chicken to plate and let stand for 5 minutes.

Wipe out skillet. Add remaining 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 to plate. Drizzle teriyaki sauce over chicken and serve with rice.