Chicken Teriyaki with Grape Sauce

4 servings

60 minutes

Teriyaki chicken with grape sauce is a bold combination of traditional Japanese flavors with hints of European cuisine. Teriyaki, known for its rich and sweet-salty taste, pairs wonderfully with grape sauce that adds fruity freshness and a slight tang. This dish represents a harmony between the tenderness of chicken fillet marinated in honey-soy marinade and the velvety grape sauce enriched with the aroma of white wine, ginger, and shallots. Such chicken can be served with rice or vegetables, highlighting its versatility. This recipe will surprise even seasoned gourmets by offering a new perspective on Japanese culinary classics and proving that flavor experiments always lead to delightful discoveries.

Energy value per serving

• Calories: 439.9
• Proteins: 48.6g
• Fats: 17.4g
• Carbohydrates: 15.8g

Ingredients

• Chicken fillet: 4 pc
• Dark soy sauce: 70 ml
• Honey: 3 tbsp
• Olive oil: 2 tbsp
• Butter: 1 tbsp
• Shallots: 1 pc
• Grated ginger root: 1 tbsp
• Dry white wine: 100 ml
• Red grapes: 100 g
• Ground black pepper: to taste

Cooking steps

1. For the marinade, combine 1 tablespoon of honey, 4 tablespoons of soy sauce, and ground black pepper in a bowl. Cut the chicken fillet into thin long strips and place them in this bowl. Mix well, cover with plastic wrap, and refrigerate for half an hour or overnight.

   Required ingredients:

   • Honey: 3 tablespoons
   • Dark soy sauce: 70 ml
   • Ground black pepper:  to taste
   • Chicken fillet: 4 pieces

2. For the sauce, cut the grapes into quarters, place them in a tall bowl, and blend with an immersion blender for a few seconds (most will turn to puree, but the mixture will remain uneven overall). In a saucepan, melt the butter, sauté the finely chopped onion and grated ginger. Add the wine and let it evaporate a bit. Add the grape mixture and continue cooking for about five minutes. Stir in the remaining soy sauce and honey, remove from heat, and strain the sauce.

   Required ingredients:

   • Red grapes: 100 g
   • Butter: 1 tablespoon
   • Shallots: 1 piece
   • Grated ginger root: 1 tablespoon
   • Dry white wine: 100 ml
   • Dark soy sauce: 70 ml
   • Honey: 3 tablespoons

3. Heat olive oil in a pan. Take the chicken pieces out of the marinade and fry them until golden brown. Add the marinade, bring to a boil, reduce heat and cook covered for 10-15 minutes.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Chicken fillet: 4 pieces
   • Dark soy sauce: 70 ml
   • Honey: 3 tablespoons

4. For serving, place the chicken on plates. Return the sauce to the heat and warm it slightly. If necessary, add more soy sauce or honey. Pour the prepared sauce over the chicken and transfer the leftovers to a saucepan.

   Required ingredients:

   • Dark soy sauce: 70 ml
   • Honey: 3 tablespoons