Teriyaki à la française


Teriyaki à la française

French-inspired Teriyaki Delight

In the context of French cuisine, we have adapted the classic Japanese dish of Teriyaki to create a delightful fusion of flavors. This French-inspired Teriyaki combines the umami-rich taste of soy sauce with the elegance of French culinary techniques, resulting in a dish that is both familiar and exciting.

Jan Dec

Preparation time: 40 minutes

Cooking time: 15 minutes

Total time: 55 minutes

4 servings


Omnivore, Gluten-free, Dairy-free, Low-fat, Low-carb


Vegan, Vegetarian, Paleo, Keto, Nut-free


While the original Japanese Teriyaki is known for its simplicity and focus on the natural flavors of the ingredients, our French adaptation adds a touch of sophistication by incorporating French cooking techniques and ingredients. The result is a Teriyaki dish that showcases the harmonious blend of Japanese and French culinary traditions. We alse have the original recipe for Teriyaki, so you can check it out.


  • Calories (kcal / KJ): 280 kcal / 1172 KJ
  • Fat (total, saturated): 8g, 2g
  • Carbohydrates (total, sugars): 12g, 10g
  • Protein: 35g
  • Fiber: 1g
  • Salt: 1.5g


  1. 1.
    In a bowl, combine the soy sauce, honey, red wine vinegar, minced garlic, and grated ginger. Mix well to create the teriyaki marinade.
  2. 2.
    Cut the chicken breasts into bite-sized pieces and place them in a shallow dish. Pour the teriyaki marinade over the chicken, making sure each piece is coated. Let it marinate for at least 30 minutes.
  3. 3.
    Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Cook the chicken in the skillet until browned and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
  4. 4.
    In the same skillet, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually whisk in the reserved teriyaki marinade and chicken broth. Cook until the sauce thickens, about 3-4 minutes.
  5. 5.
    Return the cooked chicken to the skillet and toss it in the teriyaki sauce until well coated. Cook for an additional 2 minutes to allow the flavors to meld together.
  6. 6.
    Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Treat your ingredients with care...

  • Chicken breasts — Make sure to cut the chicken into bite-sized pieces for even cooking.
  • Soy sauce — Use low-sodium soy sauce if you prefer a less salty flavor.
  • Honey — For a vegan alternative, you can substitute maple syrup or agave nectar.
  • Red wine vinegar — If you don't have red wine vinegar, you can use apple cider vinegar as a substitute.
  • Garlic and ginger — Freshly minced garlic and grated ginger will provide the best flavor.

Tips & Tricks

  • For a richer flavor, marinate the chicken overnight in the teriyaki marinade.
  • If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce while it's simmering.
  • Serve the Teriyaki à la française with steamed rice or roasted vegetables for a complete meal.
  • Feel free to add a sprinkle of sesame seeds or sliced green onions as a garnish for added visual appeal.
  • This dish can also be made with beef, pork, or tofu for a different variation.

Serving advice

Serve the Teriyaki à la française hot, garnished with fresh parsley. It pairs well with steamed rice or roasted vegetables for a satisfying and flavorful meal.

Presentation advice

Arrange the Teriyaki à la française on a plate, placing the chicken pieces neatly and drizzling the sauce over them. Garnish with a sprig of fresh parsley for a pop of color. Serve with a side of steamed rice or roasted vegetables to complete the presentation.