This recipe takes me back to the yakitori stands I used to enjoy in Japan! The sauce, omg so amazing and sticky sweet - now I've found a recipe to make it from scratch!! I will admit that I did have a couple moments of regret as I scoured the shelves for mirin and then had to go buy a gigantic bottle of sake... but you know what - the result was well worth the effort!! I will never buy teriyaki sauce pre-made again!!
Chicken Teriyaki (from January 2012 Food & Wine Magazine)
1 cup chicken broth
1/3 cup soy sauce
1/3 cup sugar
2 tbsp mirin
2 tbsp sake
4 boneless, skinless chicken breasts
salt & pepper
2 tbsp canola oil
1 large red and one large yellow pepper, sliced into rings
1/2 lb asparagus
steamed rice for serving
In a medium saucepan, combine the chicken stock with the soy sauce, sugar, mirin and sake and bring to a boil over high heat. Reduce heat to medium and simmer until the sauce reduces to about 1/2 cup and is syrupy - this takes about 20 minutes.
Meanwhile, season your chicken breasts with salt and pepper. Heat 1 tbsp of the oil in a non-stick pan and cook the chicken over medium-high heat, until browned all over - about 10 minutes. Remove to plate and let rest for about 5 minutes.
Wipe out the pan and add the other 1 tbsp of oil. Add the sliced peppers and cook for about 5 minutes, until slightly charred.
Steam the asparagus in another pan until tender-crisp - don't overcook it to a point where it loses it's nice vibrant green colour!
Slice the chicken breasts and serve with the teriyaki sauce. Be prepared for a standing ovation at the dinner table and/or an instant trasportation to a Japanese yakitori stand!!