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The five-ingredient sauce couldn't be simpler to assemble: chicken stock, soy sauce, sugar, mirin and sake simmer together for 20 minutes or until the sauce has been reduced to a syrupy consistency. This chicken teriyaki sauce relies on that unsubtle salty-sweet dynamic, but it is incredibly tasty and versatile, too. //

Nobu’s Chicken Teriyaki Two Ways

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5 from 1 review

  • Author: alexandra
  • Total Time: 60 minutes
  • Yield: 4


Adapted from Food & Wine. I like to start with a whole chicken and cut it into 8 pieces. See video below. With this recipe, I cook the dark meat the first night, which leaves enough sauce to drizzle over the two breasts on the second night. The sauce can be made in advance, too, and reheated as needed. Serving ideas: Steamed broccoli seasoned with just a teensy pinch of salt and drop of sesame oil; plain white or brown rice — I love Jasmine rice. I have made this with both low-sodium soy and regular soy, and I do recommend using low-sodium — because the sauce reduces so much, the salt concentrates, resulting in a sauce that will be on the salty side especially if you are not using low-sodium soy and stock.


  • 1 cup chicken stock, preferably homemade, low-sodium if otherwise
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup sugar
  • 2 tablespoons mirin
  • 2 tablespoons sake or white wine
  • 4 to 6 pieces bone-in skin-on chicken thighs, drumsticks or wings or four 6-ounce skinless, boneless chicken breasts, lightly pounded, or 1 chicken cut into 8 pieces
  • Salt
  • Freshly ground pepper
  • 2 tablespoons olive oil


  1. If you are using dark meat: Preheat oven to 450ºF. Combine the stock, soy sauce, sugar, mirin and sake (or wine) in a bowl and whisk to combine. If you have time to marinate, place chicken in a storage vessel or plastic bag and pour sauce overtop. Marinate in fridge for as long as you are able.If you are using breasts:In a medium saucepan, combine the the stock, soy sauce, sugar, mirin and sake (or wine) 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. If you are using dark meat: Place chicken pieces with sauce in 9×13-inch pan, being sure to leave enough space between each piece. Place pan in the oven and cook for 30 minutes, checking after 15 to make sure the pieces aren’t looking too dark — a little charring is good, but if the chicken is looking too dark, turn the oven down to 400ºF. After 30 minutes, reduce heat to 350ºF and cook for another 20 to 25 minutes or until the chicken is done. Remove chicken to a serving dish, bowl or plate. Transfer sauce to a small saucepan and place over medium heat. Simmer sauce until it is reduced to about 1/2 cup or until it looks thick and syrupy. Pour sauce over chicken. If you are using breasts: Season the chicken with salt and pepper. In a large 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. Slice the chicken breasts crosswise at a slight bias and transfer to serving plates. Drizzle the teriyaki sauce over the chicken.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes