Homemade Teriyaki Chicken

Ingredients

• 600 g Boneless chicken fillets (cut into medium‑sized pieces)
• 30 g All‑purpose flour (about 4 tablespoons)
• 1 c. à café Poultry seasoning (spice blend like poultry seasoning)
• 2 c. à soupe Vegetable oil (sunflower or canola) (for cooking the chicken)
• 2 Garlic cloves (peeled and grated)
• 2 cm Fresh ginger (peeled and grated)
• 45 g White sugar (about 3 tbsp)
• 30 ml Rice vinegar (about 2 tbsp)
• 60 ml Soy sauce (prefer low‑salt soy sauce)
• 5 ml Spicy sauce (such as sriracha) (about 1 tsp, adjust to taste)
• 100 ml Water (to thin and thicken the sauce)
• 200 g Basmati rice (rinsed before cooking, 1 cup)
• 400 ml Vegetable broth (optional) (can replace water for more flavor)
• 1 c. à café Sesame oil (for the rice and vegetables)
• 200 g Frozen Asian vegetable mix (e.g.: broccoli, carrots, snap peas)
• 1 c. à soupe Sesame seeds (white and black) (toasted, for garnish)

Instructions

1. Prepare the teriyaki sauce

   Peel the garlic cloves and ginger, grate them finely, then place them in a bowl with the sugar, rice vinegar, soy sauce, and hot sauce. Mix until the sugar dissolves.

   Time: PT10M

2. Cook the sauce

   Pour the mixture into a small saucepan, bring to medium heat and let simmer for 10 minutes, stirring regularly with a whisk.

   Time: PT10M

   Temperature: Moyen

3. Thicken the sauce

   Add the 100 ml of water gradually while whisking, then continue cooking for an additional 10 minutes until the sauce thickens slightly.

   Time: PT10M

   Temperature: Moyen

4. Prepare the chicken

   Cut the chicken fillets into medium‑sized pieces, place them in a bowl, sprinkle with flour and poultry seasoning, then toss to coat each piece evenly.

   Time: PT5M

5. Cook the chicken

   Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. Add the chicken pieces and brown them 5‑6 minutes on each side, turning regularly.

   Time: PT10M

   Temperature: Moyen‑vif

6. Simmer the chicken in the sauce

   Pour the thickened teriyaki sauce over the cooked chicken, reduce heat to medium, cover and simmer for 10 minutes, basting the chicken with the cooking juices every 2‑3 minutes.

   Time: PT10M

   Temperature: Moyen

7. Cook the basmati rice

   Rinse the basmati rice under cold water until the water runs clear. Place it in a saucepan with 400 ml water (or vegetable broth) and 1 tsp sesame oil. Bring to a boil, cover, reduce heat and cook 12‑15 minutes until the liquid is fully absorbed.

   Time: PT15M

   Temperature: Ébullition puis doux

8. Stir‑fry the Asian vegetables

   In a small skillet, heat 1 tsp sesame oil over medium heat, add the frozen vegetable mix and stir‑fry for 4‑5 minutes until tender but still crisp.

   Time: PT5M

   Temperature: Moyen

9. Plating

   In a deep plate, place the basmati rice, add the sautéed vegetables, arrange the teriyaki chicken pieces and drizzle generously with sauce. Sprinkle with toasted sesame seeds.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless chicken fillets: Boneless chicken thighs, Turkey cutlets
• Instead of All‑purpose flour: Rice flour (gluten‑free), Cornstarch
• Instead of Poultry seasoning: Paprika + thyme, Provençal herbs
• Instead of Vegetable oil (sunflower or canola): Peanut oil, Light olive oil
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Fresh ginger: Ground ginger (1/2 tsp)
• Instead of White sugar: Honey (30 g), Cane sugar
• Instead of Rice vinegar: Apple cider vinegar, White vinegar
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Spicy sauce (such as sriracha): Chili paste, Chili sauce
• Instead of Basmati rice: Jasmine rice, Brown rice
• Instead of Vegetable broth (optional): Water + broth cube
• Instead of Sesame oil: Peanut oil
• Instead of Frozen Asian vegetable mix: Fresh vegetables cut into julienne
• Instead of Sesame seeds (white and black): Sunflower seeds

Equipment Needed

• Cutting board
• Chef's knife
• Fine grater
• Mixing bowl
• Small saucepan (for the sauce)
• Frying pan (wok or large skillet)
• Medium saucepan (rice)
• Whisk
• Wooden or silicone spatula
• Measuring spoons
• Measuring cups
• Serving deep plate

Critical Steps — Do Not Skip

• Mix the garlic, ginger and other ingredients properly to avoid lumps in the sauce.
• Thicken the sauce by adding water gradually while whisking continuously.
• Coat the chicken evenly with flour to achieve a nice crust.
• Simmer the chicken in the sauce, basting regularly to achieve a glossy glaze.

Chef Tips from the Video

• Using freshly grated ginger gives a brighter flavor than ground ginger.
• Lightly toasting the sesame seeds before sprinkling adds crunch and a toasted aroma.
• For a more authentic taste, replace white sugar with full‑cane brown sugar.

Troubleshooting

Storage

Refrigerator: Store the chicken and sauce separately in airtight containers, consume within 2 days.

Freezer: Cooked chicken can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Cooked rice can be kept at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the teriyaki sauce the night before and gently reheat before use.
• Rice can be cooked ahead and reheated by steaming or in the microwave.
• Chicken can be marinated in the sauce for 30 minutes for more flavor.