Easy Chicken Teriyaki Recipe | Chef Jean-Pierre

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for health.

mirin

🥗Healthier: rice vinegar with a bit of sugar

💰Cheaper: rice vinegar with a bit of sugar

A more accessible alternative.

Start by making the marinade with honey, hot sauce, toasted sesame oil, sake, tamari soy sauce, mirin, and rice wine vinegar.

Grate ginger using a microplane grater and chop garlic.

Mix all marinade ingredients together in a bowl.

Add 2 pounds of boneless skinless chicken breast to the marinade and mix well.

Cover and refrigerate for at least 30 minutes, preferably 45 minutes.

After marinating, drain the chicken to avoid splattering during cooking.

Heat a skillet and add a little toasted sesame oil.

Cook the chicken in the skillet, adding the reserved marinade to create a sauce.

Cut a small amount of red onion into thin slices and add to the skillet as the chicken cooks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens