Recipes Classic Chicken Teriyaki 4.0 (1,999) 2 Reviews Nobu Matsuhisa's teriyaki recipe couldn't be simpler. He calls for boneless chicken breasts, but thighs would also be delicious. By Nobu Matsuhisa Nobu Matsuhisa Instagram Japanese celebrity chef and restauranteur Nobuyuki “Nobu” Matsuhisa is renowned for his signature Peruvian-influenced modern Japanese cuisine. The 1989 Food & Wine Best New Chef has nearly 40 eateries and 15 hotels bearing his name around the world, as well as seven books. Food & Wine's Editorial Guidelines Updated on January 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 30 mins Yield: 4 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 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. Make Ahead The teriyaki sauce can be refrigerated for up to 1 month. Suggested Pairing Aromatic, red-berried Beaujolais. Rate it Print