30-Minute Chicken Teriyaki


Posted: December 20

Time: 30 minutes

Yield: 4 servings

recipe image

A central part of Japanese cuisine, no one can resist classic chicken teriyaki. Every inch of the tender chicken is coated in sticky, tangy, savory, and sweet sauce that you can't help but lick from your fork or your fingers. 30-Minute Chicken Teriyaki is actually just as breathtakingly fast to make as it is breathtakingly delicious to eat, so you can enjoy it anytime without needing to call for take-out. Served over rice or on top of a fresh salad, this dish is designed to wow and it succeeds every time!


Ingredients

• 1 cup chicken stock • 1/3 cup low-sodium soy sauce • 1/3 cup sugar • 2 tablespoons mirin • 2 tablespoons sake • 4 (6-ounce) chicken breasts, skinless, boneless, and lightly pounded • salt, to taste • freshly ground pepper, to taste • 2 tablespoons canola oil • 2 large Italian frying peppers, cut into 1/2-inch strips • short-grain rice, steamed, optional, for serving

Directions

Step 1

In a medium saucepan, combine the chicken stock, soy sauce, sugar, mirin, and sake.

Step 2

Heat the saucepan over high heat on the stovetop and bring the mixture to a boil, stirring so the sugars dissolve.

Step 3

Reduce the heat to medium and let the sauce simmer until it is syrupy and reduced to 1/2 cup, about 20 minutes.

Step 4

As the sauce reduces, season the chicken with salt and pepper.

Step 5

In a large nonstick skillet, heat 1 tablespoon of the canola oil over medium-high heat until it shimmers.

Step 6

Add the chicken and sauté until browned all over and cooked through, flipping once, for about 8-9 minutes.

Step 7

Transfer the chicken to a plate and let it rest for 5 minutes.

Step 8

Wipe out the skillet.

Step 9

Add the remaining canola oil back to the skillet and heat until shimmering over high heat.

Step 10

Add the pepper strips and sauté, stirring only occasionally, until the peppers are crisp-tender and lightly charred, about 3 minutes.

Step 11

Transfer the peppers to your intended serving plates.

Step 12

Cut the chicken against the grain and place it on your serving plate with rice.

Step 13

Drizzle the teriyaki sauce over top and serve.


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