Easy Chicken Teriyaki Recipe | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you How To Make Chicken Teriyaki! Such an weeknight dinner recipe that you can prepare in advance or on the spot. You should also check out the Rice Recipe that I released which makes for a perfect addition to this recipe! Let me know what you think in the comments below!

------------------------------------------------
PRODUCTS USED BY CHEF:
------------------------------------------------
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:

[monaholling]

The difference between Chef Jean Pierre's videos and other TV and YouTube chefs is that the other so-called chefs just cook stuff. I suspect that with a lot of them it's an ego trip. Chef Jean Pierre, on the other hand, actually TEACHES us how to cook. He doesn't hide his mistakes, and admits when he's forgotten something. That's what makes his posts so wonderful and educational, not to mention his sense of humor and his sparkling personality! You rock, Chef!!!

[ealston]

I tried this recipe last night. My parents absolutely loved it. My mother has terminal cancer and eats very little or not at all. Is hard to find something she will eat and won't pick over. She ate every morsel of food I put in front of her. She was making the most adorable yum yum sounds as she ate. This made me very happy. My mother actually ate! Thank you!!!!

[rousay]

Throw the chicken away, the chicken is full of chicken!" -- Great episode, I'll make this recipe, looks great.

[rayl.]

I get a big kick out Chef JP’s sinister laugh…always entertaining, informative and inspiring.

[aintgonnahappen]

This is the only channel that I hit the thumbs up before I even watch the video. I already know it's gold.

[williamrhea]

Ok Chef, after action report here. Yesterday evening I made the stuffed zucchini boats. First of all I kept the show running on my counter of my work station so I followed directions word for word. Let me tell you, my boats looked exactly like yours. The neighbors loved them and would have eaten several as a main dish if I had them. So in closing, thank you for making me look like the cat's meow of cooking in our small neighborhood. Next up I think this teriyaki chicken dish looks like one also hard to follow. Thank you Chef your hard work is making the rest of us look like professionals.

[isaiahsongs]

I had such a scare when I read Jean-Pierre chef had passed away....Thank God it wasn't you! I'm sorry to his family and friends, however, I'm so glad you are still with us, you are my favorite chef, and I enjoy watching your videos and cooking up your recipes! Live Long and Prosper!

[annettepiff]

Chicken Teriyaki is one of my favorite foods. My eyes lit up when I saw that Chef Jean-Pierre chose this recipe to prepare today. I agree that marinating in Teriyaki sauce is definitely beneficial -- I have found it's worth the little extra effort.

[herculiessonofzeus]

I saw this ding dong on tic tac ... ah chef JP, talented, kind, passionate and funny, how can you not love this man :)

[annettepiff]

Chef Jean-Pierre explains things very well and gives many practical tips. 👌 Also, he is extremely talented! Thank you for continuing to make videos for us, Chef Jean-Pierre!

[annettepiff]

Chef Jean-Pierre is precious! He has such a cute personality! I love his passion! Also, he is extremely talented and knowledgeable. Thank you very much, Chef Jean-Pierre! 😊

[thegodofpez]

I swear when I hear “Well hello there, friends!” - my day instantly becomes better. Every time.

[billnordby]

Did you fall on your head today getting out of bed ???? You …. Measuring ??? You make my day Chef !

[bobbyd]

Came here for the recipe, stayed for the humor & positivity

[bengt_axle]

"Measure carefully!" The one time J-P actually measures alcohol. The marinade looks like it could be used for a salmon teriyaki or a "pavé de saumon, laqué" (glazed salmon).

[harrymann]

6:01 Accept no ding dong chefs. Chef Jean-Pierre is the best!

[EXIT_FAILURE]

3:25
Here's an amazing tip for mincing ginger I learned from a Japanese friend: peel the ginger and then FREEZE IT. It must be rock hard. Then cut a piece of plastic wrap and lay it on the grater (on the sharp side, not where the stuff falls out of) and grind the frozen ginger on top of the wrap. It becomes a blob of rather smooth paste with none of those unappetizing stringy bits. Then you can just take the wrap piece and flip it over your bowl or whatever. It comes with the added benefit of being a lot easier to clean the grater later, due to none of the stuff getting stuck in the holes. Also you can return the ginger to the freezer and keep it there for up to 17 years, just take it back out whenever you need some for your recipe.

[dlfendel]

I LOVE this! I have NEVER EVER seen a Teriyaki that didn't have dark soy or hoisin in it and this is so much more beautiful and multi-dimensional in flavor AND texture! Can't wait to try it! Thanks Chef!

[JP-leqc]

The best is when he tasting his food and he brings his hands up to his cheeks and wiggles his fingers while he's chewing his food. Cracks me up.

[jimcrackery]

I hope you were ok after making this dish. I'm concerned about your emotional state since the dish had no butter in it. I did notice the bowl close by but if you need extra emotional support, I'm here for you!