Nobus Chicken Teriyaki Recipes

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NOBU'S CHICKEN TERIYAKI



Nobu's Chicken Teriyaki image

Provided by Molly O'Neill

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

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

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

NOBU'S CHICKEN STOCK



Nobu's Chicken Stock image

Provided by Molly O'Neill

Categories     condiments, soups and stews, side dish

Time 3h20m

Yield Three and a half cups

Number Of Ingredients 6

Back and neck from a 3-pound chicken
1 medium carrot, cut into -inch pieces
1 medium onion, cut into -inch pieces
1 bulb garlic, cut in half, skin on
1 2-inch piece of ginger, cut into 1/4-inch pieces
6 cups water

Steps:

  • Heat the oven to 425 degrees. Roast the back and neck in a shallow roasting pan until lightly browned, about 20 minutes. Lower the heat to 375 and add the remaining ingredients, except the water. Roast for another 35 to 40 minutes.
  • Transfer the mixture to a small stockpot. Place the roasting pan on top of the stove over high heat. Add 1 cup of water. Bring to a boil, scraping vigorously to get the browned bits from the bottom of the pan. Pour this over the bones and vegetables. Add the remaining water. Bring to a boil. Lower the heat and simmer for 2 hours. Strain through a fine sieve.

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