26 Mar Nobu’s Chicken Teriyaki
You know how all kinds of sauces come ready made and in a bottle? Well I can say with sincere conviction that I will never (like, ever!) purchase a bottle of teriyaki sauce ever again. I found this recipe in a recent Food and Wine Magazine (July 2013) feature on their selection of mega talented chefs. Yes, Mr. Nobu Matsuhisa of famed Nobu Restaurant fits the bill. Speaking of bills… with our Canadian dollar dipping, it might be that much more of a stretch to travel and dine at a celebrity-chef restaurant.
With this recipe for Nobu’s Chicken Teriyaki, the celebrity chef is you!
The sauce is super simple to make and it will be the best teriyaki chicken you will ever have (unless you go to Nobu Restaurant for dinner instead). Enjoy!
- 1 cup chicken stock or low-sodium broth
- 1/3 cup low-sodium soy sauce
- 1/3 cup sugar
- 2 tablespoons mirin (found in all grocery stores that carry Asian sauces)
- 2 tablespoons sake ( Yes – it takes a little alcohol but it burns off – buy the cheap one)
- Four skinless, boneless chicken breasts, lightly pounded (see photo for a suggested technique)
- Kosher salt and freshly ground pepper
- 2 tablespoons canola oil
- 2 red peppers cut into 1/2 inch strips
- steamed rice, for serving (use brown or white – whatever you like!)
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 (still bubbling) until the teriyaki sauce is syrupy and reduced to 1/2 cup, about 20 minutes.
Step 2: Pound your chicken slightly (see photo). Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the canola oil. Add the chicken and cook over moderately high heat, turning once, until browned on both sides and cooked through, 8 to 9 mins. Transfer the chicken to a plate and let stand for 5 mins.
Step 3: Wipe out the skillet (or in another small pan), add the remaining 1 tablespoon of canola oil and heat until shimmering. Add the red pepper strips and cook on high heat, stirring, until crisp and tender, about 3 mins.
Step 4: Dress your plate! Put a dollop of rice on the bottom. Cut your chicken breast crosswise and put on top of the rice. Add some peppers and drizzle the sauce. Put the remaining sauce in a bowl and bring to the table so everyone can enjoy more sauce (because they WILL ask for more sauce).