Teriyaki à la française

Ingredients

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.

• 500g (1.1 lb) chicken breasts, boneless and skinless 500g (1.1 lb) chicken breasts, boneless and skinless
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon butter 1 tablespoon butter
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

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

Preparation

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.