Teriyaki Chicken

I found this recipe in Food and Wine Magazine and it's by Chef Nobu Matsuhisa. 

This teriyaki chicken was super simple to make. I literally combined 5 ingredients in a pan and then put that finished sauce over the cooked chicken. If you were in a rush you could use a precooked rotisserie chicken.

Note: Make sure to use the low sodium soy sauce otherwise your reduced sauce will be a little salty.

I served my chicken with white rice and some stir-fried broccoli, carrots, bell pepper, onion, and snow peas. I grabbed a bag of pre cut stir fry veggies from the store, sauteed them over medium high heat with a few tbsp. of soy sauce and butter. Stir until cooked through and serve with your chicken.

Ingredients:

1 cup chicken stock
1/3 cup low-sodium soy suace
1/3 cup sugar
2 tablespoons mirin
2 tablespoons sake
four 6-ounce skinless, boneless chicken breasts
salt and pepper
canola oil

Directions:

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

2. Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of canola oil. Add the chicken and cook over moderately high heat, turning once, until browned on both sides and cooked through, 8 to 9 minutes. transfer the chicken to plate and let stand for 5 minutes.

3. Cook your veggies or other side dishes.

4. When ready to eat, place your rice and veggies on the plate, place the chicken on top and drizzle a little of the teriyaki sauce on top. Enjoy!