Nobu Chicken Teriyaki Food
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.
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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.
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