Tonight's sauce was really yummy! It was much better than any store bought teriyaki, and while it took a bit of time, almost zero work. (and that was for the sauce and it can be made ahead) I have chicken issues too and I loved it! My husband said it was hard to give it a fair rating. He believed that, since last night's dinner was so good, we would be unfairly rating this lower than it deserved. I wasn't really worried, it was still a 4.5! I had some peppers, carrots and I bought some mushrooms to have a quick stir fry of veggies instead of a salad. We also added scallions, which I think were great on it.
Classic Chicken Teriyaki
1 Cup chicken stock or low-sodium broth
1/3 Cup low-sodium soy sauce
1/3 Cup sugar
2 Tbl mirin
2 Tbl sake
Four 6-ounce skinless boneless chicken breasts, lightly pounded
Freshly ground pepper
2 Tbl canola oil
2 large Italian frying peppers cut into 1/2-inch strips (I couldn't find so I used cubanelles)
Steamed short-grain rice for serving
Scallions, thinly sliced 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. (and scallions:)
The teriyaki sauce can be refrigerated for up to 1 month.