I actually made this a few months back, but never got around to posting it. The pictures kind of blow, but the recipe will BLOW YOU AWAY! See what I did there?
It's classic, it's chicken, it's teriyaki, it's totally loveable, and I love it. SO hard to beat a great chicken teriyaki recipe. One of my fave foods for sure. We are not really a "make a recipe again" kind of household, but this teriyaki sauce is my go to now. Super quick and the best I've made at home. That's saying a lot. I've attempted buckets and buckets of Asian sauces. It's that good.
Classic Chicken Teriyaki, recipe found here.
Takes only 30 minutes and makes 4 servings.
1 cup chicken stock or low-sodium broth
1/3 cup low-sodium soy sauce
1/3 cup sugar
2 Tbsp mirin
4 6oz skinless, boneless chicken breasts, lightly pounded
Freshly ground pepper
2 Tbsp canola oil
2 large italian frying peppers, cut into 1/2in strips
- 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 teriyaki sauce over the chicken and serve with rice.
I know you are probably like, "but I just ate like crap for 2 months, I want a salad!" I'm totally like that too right now, but give it a week and give this at try. I dare ya.
Happy 2014 friends!