Easy Chicken Teriyaki Recipe | Chef Jean-Pierre

Well, hello there friends. One of my favorite chicken recipe today, chicken teriyaki. I'm gonna show you how to make it my way. Remember, thumbs up if you like the video, subscribe to the channel and ring that bell. Well, hello there friends. Fantastic recipe today. One of my favorites for many, many, many years. Chicken teriyaki. And I'm gonna show you how to make it. This is gonna be the best chicken teriyaki you've ever had. Better than any many restaurant. I promise you, you're gonna love it. It's really simple. Well, the secret, believe it or not, is to marinate the chicken about 30 minutes at least, 45 minutes if you have the time, in the teriyaki sauce. So we're gonna make it. Really, really simple. Remember also friends, when you're looking to cook for dinner for the family, and you wanna do some chicken, you're not really sure what recipe to follow through, go to the channel, go to our playlist, chicken. There's a lot of different chicken recipe in there, okay? And some of them on a budget, some of them extremely easy. We try to make them easy. All right. So now, let's make the marinade, friends. We're gonna start with a little bit of honey. I like to use Akasha honey. I don't know if you guys have ever used Akasha honey. It's very, very amazing. Very amazing. Oh, well. Anyway, a little bit of honey. And we don't want too much of it. I don't want it to be too sweet. And then we're gonna put a little bit of hot sauce. This is gonna be my base. Just a little bit of hot sauce. You can put as much or as little as you want. You don't have to put a lot, but it's really up to you. This is, you know, there's no right or wrong. Let me get a towel. There's no right or wrong here. It's really up to you how much you like to put in, okay? Then we're gonna put a little bit of toasted sesame oil. Really little bit of toasted sesame oil. That's gonna make it easier to stick on the chicken. And we're gonna use a little sake. And I like to measure this. Believe it or not, I'm gonna put a half a cup of sake right here. Then I'm also gonna put a half a cup of soy sauce. I like to use a tamari soy sauce. It's naturally brewed. It's better. I like it better. It doesn't have any wheat in it, but it's up to you. We're gonna put about the same amount. Believe it. You see me measure. I normally don't measure anything. But the good thing is, friends, that marinade, you can use it for anything. You can use that for fish. You can use for all kinds of different things. We're gonna use also a little mirin. Mirin is a sweet wine, a sweet Japanese wine. We're gonna measure. Look at this. I'm measuring everything. So, or not exactly measuring, you know, just to kind of like. We're gonna do the same thing. A half a cup. I'm gonna measure this. Now, we got a little honey in there. And the honey is gonna make a little sweet. So I like to offset it with a little bit of rice wine vinegar. Just a little bit of it, okay? Just to offset the sweetness of the honey and the mirin so it's not too sweet. There's a perfect balance. In French cuisine, we call it gastrique. Sweet and sour, perfectly balanced. So the sweet honey is not too sugary and the vinegar is not acid. Perfect balance, right? So we got everything else. We put everything in there. I hope I didn't forget nothing. No, I'm gonna put a little bit of ginger. And normally, I don't even bother peeling it. But this guy right here needed to be peeled. So I peeled it, all right? And I use the microplane grater. Be careful. Careful with this thing, friends. You'll make pink ginger if you don't be careful, right? And then I have some chopped garlic that we just chopped earlier. Somebody said to me one day, he's using the chopped garlic from the store. I would never do that. And so here it is right there. I just chopped a little garlic. Sometimes I use my garlic puree that a lot of you have been using. So we're not putting any salt. We're not putting any peppers because obviously we have it right there. We're gonna mix this up. And then we're gonna put it with the chicken. I have a two pound of boneless and skinless chicken breast. Like I said, you can use whatever chicken you like, my friends. You can use the dark meat. You can use, some people use a whole piece. I like to use the bite-sized pieces. We're gonna make a stir fry. So it's a mix it up pretty good. And voila, friends. Now all we're gonna do, we're gonna put this right there. I'm gonna take a spatula and I'm gonna mix all this and I'm gonna keep it in the refrigerator, friends, for about 30 minutes, minimum 30 minutes. If you can do it 30 minutes, it'll be great. And you'll see it's gonna be amazing. All right, so we're gonna do this. I'm gonna put this in the fridge and then in 30 minutes or 45 minutes, I'm gonna leave it about 45 minutes. In 45 minutes, I'll come back and we'll finish the dish together. Okay, friends? We'll be back in a few minutes. Okay, friends. So what I did is I took the chicken out of the marinade, marinade, and I drained it. Otherwise, it's gonna make, it's gonna splatter everywhere. Just give it a few minutes to drain. Otherwise, you're gonna have a huge mess. I'm gonna put a little bit of toasted sesame oil. If you don't have any of this, you can use a good olive oil or whatever oil, whatever cooking oil that you use, friends. You know, it's really up to you. I like to blend that sometime with a little bit of my roasted garlic olive oil. Matter of fact, I'm gonna put just a little bit because sometimes toasted sesame oil is a little strong, but I love that flavor. I love that flavor. And then what we're gonna do, we're gonna put the chicken and we're gonna cook it. And then we're gonna add the marinade. We're gonna add the marinade and we're gonna make the sauce with it. I remember this day, one day I was watching the Today Show and they had these ding-dong guys cooking over there. And he was cooking, he was marinating a chicken with a similar marinade than this, you know? And so he took the chicken out. He said, don't wanna cook the chicken. Make sure you throw the marinade out. The marinade, you should have. He said, because it's full of chicken. It is indeed full of chicken. You should have thrown the chicken away too. And the chicken is full of chicken. Throw that one away too. You don't throw it away, you cook it, okay? So then you're in good shape, all right? So let's throw the chicken away. All right, so here we go, friends. We're gonna put this in here. I'm hoping not to get too much splattering. I think we're gonna be okay. But it's really important that we do marinate it, friends. It's really, really important that we do marinate it because it's gonna be so much better, I promise you. So you know what I do, just in case, is I really wanna marinate because it's gonna be very pretty. And I wanted to give it some beautiful color. You see, friends? What I like to do, just in case, I put one of those in there. That's a splatter guard. You can get those at a regular store, regular store, kitchen store, right? You put them out in here, and that avoids the store being a total mess. So look, guys, I never show you how to cut things too much because I'm doing a video on how to cut all the vegetables, but we're gonna put some red onion in there because it doesn't need to cook that long. Red onion, you can put on side, you can put it on side, side, you can put it, doesn't need to cook that much. So we're gonna cut it in half. And remember, when you're cutting an onion, friends, always follow the grain. Don't go against the grain, okay? Unless you're making onion rings. And all we're gonna do is we're gonna cut the very, we're not using a whole onion, we're just using a little bit. We're just using this, that's it. That's all I'm using, just a little bit of onion right here, you see? And then we're gonna put this in there. I'm only using a little bit. And I cut it fairly thin, you see? Very thin, very thin, right? Then we're gonna put some bell pepper julienne cut in half so they're not too long. And same deal here, okay? We're gonna take the bell peppers. You know, when I cut the bell peppers, friends, I like to cut them like this and I like to get rid of the white. And if you have never tested the white, friends, I highly recommend you take a bite out of it. And you're gonna be amazed at how not so good it tastes like plus it's got terrible texture. So we get rid of this. We put this in our garbage. Get rid of all the seeds also. And we better check our chicken to see how it's doing. How is it doing over there? How are you doing, buddy? Let me check on my tongue. Let's see how we're doing. Oh, we're doing, we're doing, we're doing. Yes, that's what I want right there. Give me some color. There you go. That's what I want. Why is it only over there? Mamma mia. You see, that's what I want right there, friend. Beautiful color. Look at this. Mamma mia. Let's put everything on that side, huh? The other side doesn't give me as good color. Look at this. We mix them up so they all look good. What do you think? You see, that's what I want. That's why I did all the marinade thing. And then we're going to put the onion in there, red onion. We're going to put them first because we like to put the onion first. That did pretty good, actually. It didn't splatter that much, right? It didn't splatter that much because I, I, I grained, I got rid of the, some of the juice in there. And then we're going to put it back in. You'll see. This is very cool, friends. Saute a little onion in there. Remember, red onion, they don't need to cook that long. That's why I put them in there. Plus they look kind of cool, right? Bell peppers. What do we do with this? I'll tell you what we do with this. Remember, friends, when you're cutting bell peppers, always make sure you cut the bell pepper, the skin side down. Skin side down, not up, okay? And when you use your knife, mamma mia, look at, I got seed here. Always this way, remember? This way. This is how you use a knife correctly. We do it. I know, there's so many meat that I want to do, friends. Like, you see? And then I cut them in half. So I got small julienne, all right? And we're going to put all this now. We're going to put it all in there, friends. All in there. Just like this. That doesn't need to cook that long, you see? Going to saute a little bit longer. And then we're going to put a marinade. Look at this, this is beautiful. That chicken is looking good. Yes, sirree. Let it cook, see? It looks pretty, doesn't it? It's very important. It's very important to look good. Then I got the snap peas right there, friends. And we're going to put them in, snow peas, snow peas. We're going to put them on there. I poached them really quick in boiling water for a few seconds. And we're just going to put a few of them in there like this. You could put the broccolini, you could put broccoli, you can put, some people put spinach in there. I just love a few little vegetables. Right here, my friend, look at it. Look at that, gorgeous. You haven't seen nothing yet. I love my life. I got the best job in the world, don't I? I love to eat and I'm making food for a living. Look at this, friends. Look at this. Yes, sirree. Yes, sirree, Bob. That's an expression, isn't it? So look, friends, what's wrong with this picture? You know what's wrong with this picture, right? Yeah, let's put some green onion. Green onion. We got a lot of stuff in there. You can skip it if you don't have one of them. You don't have the peas. You don't have the green onion. Don't worry about it. It's still going to be very good, okay? We're finishing cooking the chicken. And now we're going to transform the texture of all this, make it look real pretty. We're going to put cornstarch, all right? We could dilute it in sake. We could dilute it in, hey, why don't we dilute it in sake? I like that idea, dilute it in sake. Here you go. Here we go. And then we're going to make a cornstarch slurry with this. And then we're going to add it to it to give it a beautiful texture, my friends. So it's okay if I add a little extra. You can do dilute it in water. I have the water ready, but why use the water when you can use sake? Since it goes with the recipe, right? Take it, put a little bit first, okay? Don't put too much because if you put too much, then you'll have too much. I'm telling you, tonight I'm a philosopher. This afternoon, I'm a philosopher, friends. There you go. It's looking beautiful. And now we know our chicken is cooked. You see? We know our chicken is cooked, friends. And we have it right there, beautiful. So now all we have to do, friends, at this point is get ourselves a serving plate. And I got beautiful rice right there. Matter of fact, we made a video on this, friends, how to cook the perfect rice. If you don't have a rice cooker, right over there, make sure you check it out. We released it a few days ago, I believe. We got the beautiful rice. Let's get a pan. Let's get a fry pan right there. Let's put the rice in the bottom. Look at it. Rice is beautiful, right? Rice is gorgeous, friends. Look at this. This is how to cook perfect rice. You gotta watch that video if you haven't watched it, friends. It's wonderful. Let's put the chicken in there, friends. And you know, the last minute, what I like to do, I like to add a little bit of toasted, how do you open up this thing? Toasted sesame seeds. You can use the regular sesame seeds, the one that are toasted, but they taste better when they're toasted. They look better if you put the white one in there. I'll show you, but I don't have any. But the toasted one tastes so much better. And here we have it, friends. Look how simple that was to do. That was, you have to admit, this was a very simple dish. You don't have to admit, but I highly recommend that you do. And you know what I do? Yeah, I also put a little bit of peas right there all the way around it. Not be all the way around it, you see? So now all of a sudden we have a dish that could look elegant when it's just a stir fry. Why not make it look pretty? Well, it only takes a little bit. You take the pea, and then you cut it a little bit. You give it a little look right here, my friends. Put a little more seeds on it. Boom, boom, boom. And you have yourself an amazing dish. I'm gonna try it to make sure it's delicious. Oh, look at that. Look at that, gorgeous. You see how beautiful that is? Got a nice little sheen to it. Oh, oh, oh. And the rice. Oh. My friends, I hope you make this. This is wonderful. Easy, we can make it with fish, you can make it with chicken, you can make it with seafood. Lots of different seeds. Basically, same idea of sauces. I hope you enjoy the recipe. Remember, thumbs up if you like the video. Subscribe to the channel, friends. Don't forget, subscribe to the channel. We need subscriber. And ring that bell. Thanks for watching.