Nobu Chicken Teriyaki Recipes
CHICKEN TERIYAKI
Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and addictive to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
Provided by John T. Edge
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.
- Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.
- Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.
- Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 1873 milligrams, Sugar 26 grams, TransFat 0 grams
NOBU'S CHICKEN TERIYAKI
Provided by Molly O'Neill
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 0 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 1898 milligrams, Sugar 23 grams, TransFat 0 grams
TERIYAKI CHICKEN BREAST
I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!-Becky Bolte, Jewell, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour. , Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once., Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken.
Nutrition Facts : Calories 405 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1114mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein.
NOBU: CHICKEN TERIYAKI
Steps:
- 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. 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. 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.
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- If you are using dark meat: Preheat oven to 450ºF. Combine the stock, soy sauce, sugar, mirin and sake (or wine) in a bowl and whisk to combine. If you have time to marinate, place chicken in a storage vessel or plastic bag and pour sauce overtop. Marinate in fridge for as long as you are able.If you are using breasts:In a medium saucepan, combine the the stock, soy sauce, sugar, mirin and sake (or wine) 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.
- If you are using dark meat: Place chicken pieces with sauce in 9×13-inch pan, being sure to leave enough space between each piece. Place pan in the oven and cook for 30 minutes, checking after 15 to make sure the pieces aren’t looking too dark — a little charring is good, but if the chicken is looking too dark, turn the oven down to 400ºF. After 30 minutes, reduce heat to 350ºF and cook for another 20 to 25 minutes or until the chicken is done. Remove chicken to a serving dish, bowl or plate. Transfer sauce to a small saucepan and place over medium heat. Simmer sauce until it is reduced to about 1/2 cup or until it looks thick and syrupy. Pour sauce over chicken. If you are using breasts: Season the chicken with salt and pepper. In a large 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.
- Slice the chicken breasts crosswise at a slight bias and transfer to serving plates. Drizzle the teriyaki sauce over the chicken.
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- 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.
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