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    Accueil » Countries » Japan

    Easy delicious Teriyaki chicken

    Publié le : Nov 27, 2021 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    A gourmet Japanese specialty: super-tender marinated chicken, topped with a lightly sweetened soy and sake sauce. Accompanied by rice and coriander, this fragrant and tasty dish is super easy and quick to prepare!

    Teriyaki chicken in a bowl with rice and cilantro.

    💙 Why you'll love it

    • It's really easy to make, perfect for beginners.
    • A classic of Japanese cuisine, it takes you on a journey in just one bite.
    • It's express, ready in 30 minutes
    • It can be kept for several days in the fridge, ideal for batch cooking.
    • It is dairy-free and easy to make vegan and gluten-free.

    ✅ Vegan and gluten-free version

    • To make this recipe vegan, simply replace the chicken with the meat substitute of your choice: tofu, tempeh, seitan, etc...
    • To make this recipe gluten-free: buy gluten-free soy sauce. Normally, mirin and sake are gluten-free, but be sure to check the label.

    🍗 Ingredients

    You'll need the following ingredients to make these delicious Teriyaki chicken. You can find the quantities in the recipe card below.

    • Chicken: I recommend cutlets or fillets.
    • Rice: classic or sushi rice, as you prefer.
    • Soy sauce: salted of course, since only salted soy sauce exists in Japan.
    • Mirin: a kind of rice wine, similar to sake but sweeter and lower in alcohol. You'll find them in Asian or "world cuisine" stores.
    • Sake: make sure you use cooking sake, which can also be found in Asian or "cuisine du monde" stores.
    • Honey: this is what gives Teriyaki sauce its sweetness. I recommend using a creamy one, not too runny.
    • Cornstarch: this is what allows the sauce to thicken during cooking.
    • Garlic and ginger: use fresh, it's better than powdered!
    • Classic Asian toppings: coriander and sesame seeds
    Teriyaki chicken in a bowl with rice and cilantro.

    🥰 The Chef's advice

    • Do not replace the Teriyaki sauce in this recipe with a ready-made, store-bought Teriyaki sauce: it's salty and very runny, and won't envelop the chicken.
    • If you can't thicken your sauce while it's cooking, you may not have used enough cornstarch. Add 1 tablespoon to the pan.

    ❄️ Storage

    You can keep it in an airtight container in the fridge for around 3 to 4 days. To reheat, simply pop it in the microwave and you're ready to enjoy!

    Teriyaki chicken in a bowl with rice and cilantro.

    🇯🇵 Other Asian recipes

    • Chicken Katsudon
    • Ebi Fry
    • Salmon onigiri

    If you make this Teriyaki chicken, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Teriyaki chicken in a bowl with rice and cilantro.
    Pas encore de vote

    Easy delicious Teriyaki chicken

    A gourmet Japanese specialty: super-tender marinated chicken, topped with a lightly sweet soy-sake sauce, rice and cilantro.
    Servings 2 servings
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins

    Ingredients

    • 2 chicken breasts
    • ⅔ cup rice
    • 1 tablespoon cilantro
    • 1 teaspoon sesame seeds

    For the Teriyaki sauce

    • 6 tablespoons soy sauce
    • 4 tablespoons mirin
    • 1 tablespoon sake
    • 3 tablespoons honey
    • 2 tablespoons cornstarch
    • 0.35 oz fresh ginger
    • 1 garlic clove
    Metric - US Customary

    Instructions

    • Scrape the skin off the ginger with a spoon, then grate. Mix with the soy sauce, mirin, sake, honey and cornstarch, then set aside.
    • Cut the cutlets into coarse pieces, place in a bowl, pour the marinade over them and chill for 15 to 20 minutes.
    • Meanwhile, cook the rice for the time indicated on the packaging.
    • In a frying pan over medium heat, place the finely minced garlic and the chicken without the marinade. Leave to cook, stirring frequently to prevent sticking.
    • Once the chicken is cooked, add the marinade and let it thicken while stirring.
    • When the sauce has a syrupy texture, transfer the contents of the pan to plates with the rice. Add the sesame seeds and a few fresh cilantro leaves, and enjoy!
    Author: Marie Compain
    Calories: 729kcal
    Course: Chicken, Main course
    Cuisine: Japanese
    Keyword: delicious, easy, quick
    Régime: Dairy-free

    Nutrition

    Serving: 1serving | Calories: 729kcal | Carbohydrates: 105g | Protein: 59g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 3592mg | Potassium: 1078mg | Fiber: 2g | Sugar: 35g | Vitamin A: 82IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 3mg

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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