Nobu's Chicken Teriyaki

Ingredients

• 1 cup chicken stock (see recipe)
• ½ cup Japanese soy sauce
• 7 tablespoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 whole boneless, skinless chicken breasts
• 2 tablespoons vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    335 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 30 grams protein; 87 milligrams cholesterol; 1890 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.