My F&W
quick save (...)
Classic Chicken Teriyaki
© Chris Court

Classic Chicken Teriyaki

  • FAST

Nobu Matsuhisa’s teriyaki recipe couldn’t be simpler. He calls for boneless chicken breasts, but thighs would also be delicious.

  1. 1 cup chicken stock or low-sodium broth
  2. 1/3 cup low-sodium soy sauce
  3. 1/3 cup sugar
  4. 2 tablespoons mirin
  5. 2 tablespoons sake
  6. Four 6-ounce skinless, boneless chicken breasts, lightly pounded
  7. Salt
  8. Freshly ground pepper
  9. 2 tablespoons canola oil
  10. 2 large Italian frying peppers, cut into 1/2-inch strips
  11. Steamed short-grain rice, for serving
  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 teriyaki sauce over the chicken and serve with rice.
Make Ahead

The teriyaki sauce can be refrigerated for up to 1 month.

Suggested Pairing

Aromatic, red-berried Beaujolais.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.