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CHICKEN - PAN FRY - Chicken Teriyaki
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| Classic Chicken Teriyaki Contributed by Nobu Matsuhisa Serves: 4 Nobu Matsuhisa’s easy teriyaki sauce is made with chicken broth, soy sauce, sugar, mirin and sake. It’s great over tender chicken breasts and charred frying peppers. INGREDIENTS | |
| 1 cup | chicken stock or low-sodium broth |
| 1/3 cup | low-sodium soy sauce |
| 1/3 cup | sugar |
| 2 tablespoons | mirin |
| 2 tablespoons | sake |
| Four 6-ounce | skinless, boneless chicken breasts, lightly pounded |
| Salt | |
| freshly ground pepper | |
| 2 tablespoons | canola oil |
| 2 large | Italian frying peppers, cut into 1/2-inch strips |
Steamed short-grain rice, for serving
DIRECTIONS
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.
2. 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.
3. 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.
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