Nobu's Chicken Teriyaki
- Total Time
- 25 minutes, plus overnight marination
- Rating
- Comments
- Read comments
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Ingredients
- 1cup chicken stock (see recipe)
- ½cup Japanese soy sauce
- 7tablespoons sugar
- 1tablespoon cornstarch
- 1tablespoon water
- 2whole boneless, skinless chicken breasts
- 2tablespoons vegetable oil
Nutritional analysis per serving (4 servings)
356 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 35 grams protein; 1897 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the stock, soy sauce and sugar to a boil in a small saucepan. Lower the heat and simmer for 2 minutes. Mix together the cornstarch and the water and whisk into the teriyaki base. Bring back to a boil and simmer for 2 more minutes. Remove from the heat.
- Step 2
Prick holes in the chicken with the tines of a fork. Pour the sauce over the chicken breasts and marinate, turning occasionally, for 6 hours, or overnight.
- Step 3
Heat the grill. Scrape the excess sauce off the chicken and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with the sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife. About 12 to 15 minutes.
Private Notes
Comments
Made 1/16/18. I reduced 1 c chicken stock, 1/3 c low-sodium soy sauce, 1/3 c sugar, 2 Tbsp mirin, 2 Tbsp dry sherry to a syrup (~1/3 cup) on high heat. I sautéed the breasts in canola oil with 1 Tbsp mince garlic for ~8 mins. I removed from pan and then sautéed sliced yellow peppers, asparagus, scallions, green beans for 3 minutes, added the syrup into the pan to heat and then cut the breasts in thick slices and briefly warmed them in the sauce and vegetables. Served with plain sticky rice.
Just in case any other cooks are also in a rush in the morning/distracted by watching the toddler sample the kitty kibble on the other end of the kitchen: if you pour the hot marinade directly on the raw chicken, the outer layer will immediately cook.
Made 1/16/18. I reduced 1 c chicken stock, 1/3 c low-sodium soy sauce, 1/3 c sugar, 2 Tbsp mirin, 2 Tbsp dry sherry to a syrup (~1/3 cup) on high heat. I sautéed the breasts in canola oil with 1 Tbsp mince garlic for ~8 mins. I removed from pan and then sautéed sliced yellow peppers, asparagus, scallions, green beans for 3 minutes, added the syrup into the pan to heat and then cut the breasts in thick slices and briefly warmed them in the sauce and vegetables. Served with plain sticky rice.
I added garlic and ginger to the sauce (1/2 t each) and a splash of orange juice (mix with the cornstarch instead of water). We used it with flank steak and chicken. It was very tasty; just beware the sugar in the sauce burns, so do make sure to scrape excess marinade off the protein.