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This is a Delicious Chicken Teriyaki Recipe the Whole Family Will Love!
Chicken Teriyaki Recipe
Chicken Teriyaki is one of my all-time favorite dishes and it's easy to make. It's so delicious that it always seems like I can never get enough of it. The best part about Chicken Teriyaki is that it's so versatile.As with all my recipes, the key to a good Chicken Teriyaki is to use fresh ingredients. You can add whatever vegetables you like, or even change up the sauce to suit your taste. Chicken Teriyaki is also great dish for entertaining, because it can be made ahead of time and everyone always loves it..
Recipe Video
Recipe Ingredients
- 2 lbs Boneless and Skinless Chicken Breast cut into bite size pieces
Marinade:
- 2 tbsp Acacia Honey (or your favorite honey)
- 1 tbsp Hot Sauce
- 1/4 cup Sesame Oil
- 1/2 cup Sake
- 1/2 cup Soy Sauce
- 1/2 cup Mirin
- 2 tbsp Rice Vinegar
- 1 tbsp Ginger grated
- 1 tbsp Garlic chopped fine
For the Chicken:
- 2 tbsp Roasted Sesame Oil, Garlic Olive Oil or your favorite cooking oil
- 1/4 Red Onion cut into very thin julienne
- 1 Bell Pepper mixed colors cut into julienne
- 1/4 lbs Snow Peas (save some for decoration and the end)
- 3 or 4 Green Onion cut into ¼ inch slices
- 2 tbsp Cornstarch diluted in 2 tablespoons Sake (if you are not using sake do it in water)
- 2 tbsp Toasted Sesame Seeds
Recipe Instructions
For the Marinade:
- In a glass bowl, add all the ingredients and add the chicken to marinade at least for 30/45 minutes in the fridge and no more than 3 hours. After marinading, be sure to drain as much as possible so that your chicken is not too wet. Let it drain in a strainer or colander and be sure to capture all the marinade, you will need for the sauce.
Cooking the Chicken:
- Quickly poached the snow peas in hot water and plunged in ice water to retain the bright green color and reserve.
- Drain the marinade out of the chicken and reserve.
- In a wok or a non-stick frying pan large enough to add ALL the chicken without crowding, heat the toasted sesame oil. When the oil is hot, add the drained chicken and when it is starting to get golden brown, add the onion, the bell pepper and cook for a few minutes. Add the marinade, the snow peas and the green onion.
- When everything is hot adjust the consistency with the cornstarch. Do not add all at one, add a little bit and the time and see how much you need. Sprinkle with the sesame seed to the last minutes. Serve with a jasmine rice.
You can find the items below used in making this dish at our online store!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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