The difference between Chef Jean Pierre's videos and other TV and RUclips 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!!!
I can only agree. Plus he doesn‘t advertise anything aggressively, it‘s just pure love for food and cooking plus a million useful tips on how to organise your kitchen. So many YT channels today seem to be more like Shopping TV than anything else - not here. Please keep it that way, I really enjoy your videos just the way they are.
That's a bit harsh, don't you think? I suspect, but am not sure, that what you're picking up on is the difference between "job" and "passion". I suspect that, for many online cooks, they're still in that "I must grow my brand and prove I am awesome" mentality. Maybe they have restaurants they need to promote or their channels are their main source of income? That's a lot of pressure. It's hard to have fun and let your joy of cooking show through when you're worried. Chef Pierre is in a different place. He has "been there, done that" and has nothing left to prove. He's in the "I do this because I WANT to, because I LOVE to" phase... that is liberating. That allows love and passion to lead your actions. Chef Pierre is having fun. That's the difference.
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!!!!
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.
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! 😊
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.
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!
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.
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!
Owen Maupin here. I just want to give my quto's (however you spell it, LOL) I want to say I really enjoy the comments of the producer. I know you and JP have to be friends. Reading your comments and explanations of his speech/directions are a riot. I can't imagine anyone that's around JP for any amount of time would come to live him. He is cool as all get out but he is spot on and funny about it at the same time. I'll be 70 years old this October 23. JP's attitude is so needed in the world today. That you guys for having his back and letting him shine in the perfection that he is. Thanks y'all. Yes I'm southern born southern raised and proud of it. Let every man be judged on his merit. Great job guys. Again, thank you. Give JP a pat on the back for me and a big attaboy for me!
"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).
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!
Teriyaki already contains a reasonable amount of soy sauce. So adding more soy sauce would be over-doing it. A bit of fish sauce can enhance the flavours, but can be easily overdone as well - one has to learn how to use it, just like salt, as Chef explains in another video of his.
I always use the marinade, but I reduce it by half separately for concentrated flavor and safety. Chicken with soy sauce + something sweet and some rice is divine! Perfect combination. I love soy sauce + orange. So good, man.
Yeah, I precook the homemade sauce too. Often lightly frying the garlic/ginger first. Then I use thin for marinade and add cornstarch to the reserved portion for glazing (BBQ is honestly best for the protein vs fry)
The one thing I love about your show is you always say "if you don't have it don't worry about it" I have so many friends that say they don't cook because they look at a recipe and they don't have all the ingredients. I have taken your advice on many recipes and your so right, just do it!
Where have you been all my life? I ran into your channel this evening and I'm hooked. Cant wait to try this, creme anglaise and coulis. You are very good explaining
That look so delicious. Thanks for demystifying what goes into the marinade. That's the hardest part for me (knowing what things have to go into a sauce to give it the right flavor). Definitely wouldn't have guessed. There were a lot of things in there!
Once again, Chef teaches us to make another outstanding dish! I made this with boneless chicken thigh meat and at the end added a little pineapple. This is a keeper! Thanks again Chef!
Looks delicious it really does, if I can get all the ingredients when I do my shop I’ll be making it this weekend. I think I’ll sell all my cookery books now and just do your dishes Chef because you make them look so beautiful they’re quick with minimum fuss, I’m old now and like to eat tasty meals but I don’t want to stand all day making it either, so you’re dishes are perfect for me. 👩🍳🇬🇧👩🍳thank you Chef Jean Pierre ❤️
I love you so much. I love how genuinely happy you are while cooking. "It looks pretty, doesn't it?" "Isn't that gorgeous" "I love my life" "I got the best job in the world". You are one of the best people ever to live, sir. Happy little trees vibes.
I love watching Chef so I can get ideas for next week's dinners! I usually try to convert them to low-carb if I can though - I'm thinking if I substitute a little Swerve brown sugar for the honey and cauliflower rice for the rice (sad, I know), and keep the cornstarch mixture to a minimum, then this would be a great LC option.
I love Jean PIERRE! You are pure magic. I always feel as though I am right there in the kitchen with you. I have been cooking since I was a child. 60 years and every time I watch I learn something new. Thank you so much. ❤
So happy to see proper knife skills. It's a pet peeve of mine when I see people julienning onions backwards making them all uneven lengths. Thank you. Will be trying this recipe soon.
Another great Video Chef! People don't realize that you can make a Sauce out of the Marinade as long as you heat it up in the pan with the Protein and you showed that perfectly!
I love your great sense of humor and your personality chef . Thank you for sharing your 50 years talents experience in the kitchen with us🙏😊😉😍❤️ God bless you and God bless America 🇺🇸
Chef Jean-Pierre is a world treasure. Love watching all his cooking techniques and this looks so delicious. Definitely be making some soon! Thanks Chef 🧑🍳!!
I love the way you strive to make even the simplest dish look elegant ! Strive for perfection every time. To me Elegantly prepared and plated food just taste better !
What I really love about this channel and the reason I recommend it all the time is I learn something while either smiling or laughing. I'm being educated and entertained simultaneously. Can't get better than that, right? Thanks, Chef.
Chef again thank you so much for all you do and the time you put in to educate us in the Culinary Arts cooking hasn't been the same in our home since we have been watching your cooking shows, please keep up the fantastic work, Go Bless.
I was just thinking of looking for a chicken recipe. I check your channel to look for old recipes only to find a new teriyaki recipe! You are always on point, chef!
I never think your videos are too long I watch from start to finish, always!! I learn so much by watching everything you do. Thank you Chef, you're amazing... amazing!
Another magnifique twenty thumbs up mouth watering video Chef Jean-Pierre, I am seriously drooling early this morning 😋❤ This is a perfect tutorial why I love to save the marinade and make a sauce from it, like I mentioned in my comment from your pork roast video you did a few weeks back, for that guy when you did that tv segment to say you throw it out is pure culinary blasphemy.
I have not made this for a long time. I know most of my neighbors would like it so I am going to use YOUR recipe now. It is very simple and looks delicious. I like the saki and corn starch idea.
Thank you Chef for your compendium of cooking knowledge, and i love how you point out the Ding Dongs in the cooking field, throw away the chicken HA HA HA. Cant wait to whoop this one up for dinner I know it's gonna be amazing. And we can truly see that you really do love your life.God bless you my cooking friend.
Awesome recipe!!!! This is a fabulous recipe even for Vegans. I just replace the honey with date paste or maple syrup and extra firm tofu or soy curls in place of the chicken!!! I can taste it just watching. DELICIOUS!! You are so inspiring!!!!! THANK YOU CHEF! ✅✅😘
My sister in law just made this and raved about how delicious it was, so I will also be making....I made the honey garlic shrimp first, so now she is doing that one next. So many recipes, so little time...😍😍 thank you chef for the inspiration!
Another fantastic recipe! So easy too. Your instructions are stellar! Thank you so much. I’m trying to force myself to cook good meals now that it’s just me. It’s hard but these recipes of yours are so inspiring! Many thanks. ❤
Dear chef yes your work enjoyable and the love you show put in makes food more tasteful. I loved this new recipe. When we see taste your own food we can see how tastes in your face makes amazing. Thanks chef.
This is a fantastic feed for singles like me. Make up a large batch and freeze in to meal packs for those lazy nights when cooking is yeah right 😂10/10 JP!!
This really looks good. I like the fact that you made your own teriyaki sauce instead of a bottle. Never was big on teriyaki, but I may have to try this to see if I like homemade sauce. Great video as always Chef JP. On a side note, I know it's a different video, but I had to tell you. I made your Butter Poached Salmon recipe, and it was FANTASTIC. And the mustard sauce was Amazing. Thank you for that. Anyone else reading this, try the Butter Poached Salmon. It's awesome. Thanks Chef JP for all that you do. We love learning from you. Cheers!!
Thanks JP! I have a nice variant using chilis & pineapple. Just have to be very careful when marinating. Did chicken breast overnight one time and it flaked like fish. Super potent enzymes lol
Just made Chicken teriyaki. Used low sodium soy sauce,less green onions,white onions(onyon) and it was great! Think it would be great with pork too! Thanks Chef Jean Pierre
The marinade was so good I wanted to smoother myself in it! This was easy and I made a great dinner! You are making me want to cook. Chef you are the bees knees.
Great recipie Chef Jean-Pierre , believe it or not a quite similar marinade to what Momma, taught me that she learned in Hawaii, in 1944 when the Major was stationed there, the same basic components, adjusted to what they had .This is as stated, good for just about anything, I can remember Momma, marinating crappy cube steaks over night , and and you would say Voila ....Thanks ...Like the addition of snow peas also , as they say great minds think alike ...lol...
Making a variation of this today. Made the sauce and it is very good. I have always used a recipe from my mom that is nothing close to a true Japanese Teriyaki. This may be a new go-to recipe. Will be using the sauce for chicken kebabs laterr today. Thanks Chef JP for sharing another great recipe.
Pretty funny, this morning when I watched the Carbonara video I told myself "I wish Jean Pierre would show more Asian recipes", now I see this, this made my day.
The difference between Chef Jean Pierre's videos and other TV and RUclips 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!!!
+1 here
I can only agree. Plus he doesn‘t advertise anything aggressively, it‘s just pure love for food and cooking plus a million useful tips on how to organise your kitchen. So many YT channels today seem to be more like Shopping TV than anything else - not here. Please keep it that way, I really enjoy your videos just the way they are.
That's a bit harsh, don't you think? I suspect, but am not sure, that what you're picking up on is the difference between "job" and "passion". I suspect that, for many online cooks, they're still in that "I must grow my brand and prove I am awesome" mentality. Maybe they have restaurants they need to promote or their channels are their main source of income? That's a lot of pressure. It's hard to have fun and let your joy of cooking show through when you're worried. Chef Pierre is in a different place. He has "been there, done that" and has nothing left to prove. He's in the "I do this because I WANT to, because I LOVE to" phase... that is liberating. That allows love and passion to lead your actions. Chef Pierre is having fun. That's the difference.
Yes, he's definitely among the best.
Chef John and Chef Jean. The rest are alright too.
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!!!!
🙏🙏❤️❤️
This is the only channel that I hit the thumbs up before I even watch the video. I already know it's gold.
Absolutely 👍🏻👍🏻
Throw the chicken away, the chicken is full of chicken!" -- Great episode, I'll make this recipe, looks great.
I get a big kick out Chef JP’s sinister laugh…always entertaining, informative and inspiring.
I'd call it a mischievous laugh. Always makes me laugh. :-)
@@daphnepearce9411 it is such a sound of joy and I appreciate it every time
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.
AWESOME!!!! thank you for sharing!!! 🙏🙏🙏😊👍
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! 😊
You nailed it. Chef Jean-Pierre is very passionate about cooking.
I love cooking that is why l see all cooking sho
Chef Jean-Pierre is the best RUclips !!!
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.
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!
I swear when I hear “Well hello there, friends!” - my day instantly becomes better. Every time.
I wait for monday and thursday for your show ,
@@joanleth6077 Same! (:
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.
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!
Chef JP is a national treasure
Owen Maupin here. I just want to give my quto's (however you spell it, LOL) I want to say I really enjoy the comments of the producer. I know you and JP have to be friends. Reading your comments and explanations of his speech/directions are a riot. I can't imagine anyone that's around JP for any amount of time would come to live him. He is cool as all get out but he is spot on and funny about it at the same time. I'll be 70 years old this October 23. JP's attitude is so needed in the world today. That you guys for having his back and letting him shine in the perfection that he is. Thanks y'all. Yes I'm southern born southern raised and proud of it. Let every man be judged on his merit. Great job guys. Again, thank you. Give JP a pat on the back for me and a big attaboy for me!
"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).
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!
Teriyaki already contains a reasonable amount of soy sauce. So adding more soy sauce would be over-doing it. A bit of fish sauce can enhance the flavours, but can be easily overdone as well - one has to learn how to use it, just like salt, as Chef explains in another video of his.
I always use the marinade, but I reduce it by half separately for concentrated flavor and safety. Chicken with soy sauce + something sweet and some rice is divine! Perfect combination. I love soy sauce + orange. So good, man.
Yeah, I precook the homemade sauce too. Often lightly frying the garlic/ginger first. Then I use thin for marinade and add cornstarch to the reserved portion for glazing (BBQ is honestly best for the protein vs fry)
The combination of soya sauce and orange is interesting. I will try this.
Thanks for spreading the positivity chef , phrases like “love my life” can only come from grateful person
The one thing I love about your show is you always say "if you don't have it don't worry about it" I have so many friends that say they don't cook because they look at a recipe and they don't have all the ingredients. I have taken your advice on many recipes and your so right, just do it!
You are a national treasure. Thank you for coming to the USA and sharing your recipes with us.
Merci, Chef.
A great teacher, passionate and a great sense of humour. He uses BUTTER and more Butter. Love all the videos.
With so many home cooking recipes and gourmet ones, wonder if anyone needs any chef else. The one and only chef one needs
Where have you been all my life? I ran into your channel this evening and I'm hooked. Cant wait to try this, creme anglaise and coulis. You are very good explaining
Hi there chef just the inspiration I was looking for tomorrows dinner. All the other recipies I done so far have been a succé at the dinner table.
Awesome! Thanks for sharing your joy!
Oh Chef JP, how I await your videos!!! This looks amazing! Thank you as always to you and your crew for all that you do!!!!
When you mentioned the mall as a kid, I got flooded with so many memories! So true! This looks excellent, and inspired tonight's dinner. Thanks!
I love how you explain that it is very important to make things LOOK GOOD!! And YOU look REAL GOOD! I love you CHEF!
Your Ukrainian friend,
Tatiana
That look so delicious. Thanks for demystifying what goes into the marinade. That's the hardest part for me (knowing what things have to go into a sauce to give it the right flavor). Definitely wouldn't have guessed. There were a lot of things in there!
Once again, Chef teaches us to make another outstanding dish! I made this with boneless chicken thigh meat and at the end added a little pineapple. This is a keeper! Thanks again Chef!
Looks delicious it really does, if I can get all the ingredients when I do my shop I’ll be making it this weekend. I think I’ll sell all my cookery books now and just do your dishes Chef because you make them look so beautiful they’re quick with minimum fuss, I’m old now and like to eat tasty meals but I don’t want to stand all day making it either, so you’re dishes are perfect for me. 👩🍳🇬🇧👩🍳thank you Chef Jean Pierre ❤️
I love you so much. I love how genuinely happy you are while cooking. "It looks pretty, doesn't it?" "Isn't that gorgeous" "I love my life" "I got the best job in the world". You are one of the best people ever to live, sir. Happy little trees vibes.
I saw this ding dong on tic tac ... ah chef JP, talented, kind, passionate and funny, how can you not love this man :)
I will sure make this. I highly recommend anyone new to sesame oil to first try blending it with something else like olive oil (sesame oil is strong).
Chef Jean-Pierre is so honest and sincere. When he says “Well hello there friends.” you know he is a friend. Plus I love Asian cooking.
NO BUTTER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You're the best Chef.
I love watching Chef so I can get ideas for next week's dinners! I usually try to convert them to low-carb if I can though - I'm thinking if I substitute a little Swerve brown sugar for the honey and cauliflower rice for the rice (sad, I know), and keep the cornstarch mixture to a minimum, then this would be a great LC option.
Chef Jean-Pierre is the ultimate chef and teacher. I have never tried his recipes without finding them utterly delicious. Thank you Jean-Pierre!!
I love Jean PIERRE! You are pure magic. I always feel as though I am right there in the kitchen with you.
I have been cooking since I was a child. 60 years and every time I watch I learn something new.
Thank you so much. ❤
So happy to see proper knife skills. It's a pet peeve of mine when I see people julienning onions backwards making them all uneven lengths. Thank you. Will be trying this recipe soon.
Another great Video Chef! People don't realize that you can make a Sauce out of the Marinade as long as you heat it up in the pan with the Protein and you showed that perfectly!
Thank you for another GREAT recipe.
With such finesse and perfection you must be a Virgo. The marinade looks fantastic like you said A Perfect Blend.
Those TV chefs on the food network, or GMA are not real cooks, they are just actors. You are the real deal.
Thank you for spoiling us Chef. it's such an honor to be taught by you. Thanks for sharing your genius (really!)
Chef JP is the most honest, "what you see is what you get" chef on RUclips. Just love this channel. Chef JP, your channel adds meaning to my life!!
I am S0oooo addicted to your shows Chef!
I love your great sense of humor and your personality chef . Thank you for sharing your 50 years talents experience in the kitchen with us🙏😊😉😍❤️
God bless you and God bless America 🇺🇸
I like the amount of juice to go down into the rice. Thanks Chef
I absolutely love this culinary genius! Thank you Chef for the pure joy you bring to us every week.
Thank you 🙏
Chef Jean-Pierre is a world treasure. Love watching all his cooking techniques and this looks so delicious. Definitely be making some soon! Thanks Chef 🧑🍳!!
I love all your cooking!!!! God bless , take care and stay healthy!!!!
The taste test at the end is always the best
The Best. Simply the Best! Thanks Chef JP🤩
I love you Chef Jean Pierre! And all your recipes. You make my day everyday. God bless you and I love you!
Wow, thank you😊👍
Chef Jean-Pierre is the best! Love him.
I love the way you strive to make even the simplest dish look elegant ! Strive for perfection every time. To me Elegantly prepared and plated food just taste better !
Another wonderful recipe! Thank you Chef for all you do. I will be making it this weekend. Along with your rice.
Yes chef you have the best job in the world.👍
Did you fall on your head today getting out of bed ???? You …. Measuring ??? You make my day Chef !
What I really love about this channel and the reason I recommend it all the time is I learn something while either smiling or laughing. I'm being educated and entertained simultaneously. Can't get better than that, right? Thanks, Chef.
i'm from seattle and teriyaki is everywhere there. its a great comfort food
Chef, I made this today and it was delicious!
The chilli sauce was spot-on : only a tinge of spiciness at the back of the tongue.
Thank you so much.
Chef again thank you so much for all you do and the time you put in to educate us in the Culinary Arts cooking hasn't been the same in our home since we have been watching your cooking shows, please keep up the fantastic work, Go Bless.
I was just thinking of looking for a chicken recipe. I check your channel to look for old recipes only to find a new teriyaki recipe! You are always on point, chef!
Once again…. You’re the “BOMB” my friend xx Merci Beaucoup for another JP recipe for my collection ❤
I never think your videos are too long I watch from start to finish, always!!
I learn so much by watching everything you do.
Thank you Chef,
you're amazing... amazing!
"The chicken is full of chicken!"
I love you, Chef JP.
Some people just don't have any logic or reasoning.
You are helping me through this time and space.
Another magnifique twenty thumbs up mouth watering video Chef Jean-Pierre, I am seriously drooling early this morning 😋❤ This is a perfect tutorial why I love to save the marinade and make a sauce from it, like I mentioned in my comment from your pork roast video you did a few weeks back, for that guy when you did that tv segment to say you throw it out is pure culinary blasphemy.
Came here for the recipe, stayed for the humor & positivity
Thanks for coming 🙏❤️
YESS CHEF JEAN!! What a perfect follow up to your buttery rice recipe..yesss sirreeee
6:01 Accept no ding dong chefs. Chef Jean-Pierre is the best!
I have not made this for a long time. I know most of my neighbors would like it so I am going to use YOUR recipe now. It is very simple and looks delicious. I like the saki and corn starch idea.
My kitchen knowledge has increased tremendously watching & learning from Chef Jean-Pierre... Merci beaucoup Chef!
Thank you Chef for your compendium of cooking knowledge, and i love how you point out the Ding Dongs in the cooking field, throw away the chicken HA HA HA. Cant wait to whoop this one up for dinner I know it's gonna be amazing. And we can truly see that you really do love your life.God bless you my cooking friend.
Thank you William! It is people like you that make it all worthwhile! God bless you!!!🙏🙏🙏😊
@@ChefJeanPierre Your welcome Chef I've learned so much and thank you, you made my day. 👍👍👍
Awesome recipe!!!!
This is a fabulous recipe even for Vegans.
I just replace the honey with date paste or maple syrup and extra firm tofu or soy curls in place of the chicken!!!
I can taste it just watching.
DELICIOUS!!
You are so inspiring!!!!!
THANK YOU CHEF! ✅✅😘
I’ve been cooking my whole life and I still pick up tips & tricks watching chef Jean-Pierre…
My sister in law just made this and raved about how delicious it was, so I will also be making....I made the honey garlic shrimp first, so now she is doing that one next. So many recipes, so little time...😍😍 thank you chef for the inspiration!
Oh boy!! My favorite too! I use a similar marinade and it's great with skirt or flank steak as well. Fresh ginger is a must!
Another fantastic recipe! So easy too. Your instructions are stellar! Thank you so much. I’m trying to force myself to cook good meals now that it’s just me. It’s hard but these recipes of yours are so inspiring! Many thanks. ❤
Dear chef yes your work enjoyable and the love you show put in makes food more tasteful.
I loved this new recipe. When we see taste your own food we can see how tastes in your face makes amazing. Thanks chef.
🙏🙏🙏😊
Chef, you are always a philosopher, with always the best food for thought!
🙏🙏🙏😊
Chef Jean Pierre love you for all those great videos , thumbs up for you and your crew
thank yo so much my friend, for making my cooking great!!
This is a fantastic feed for singles like me. Make up a large batch and freeze in to meal packs for those lazy nights when cooking is yeah right 😂10/10 JP!!
I admire the passion and that after all the years of working with food ,this awesome love for these beautiful recipes and food.
This really looks good. I like the fact that you made your own teriyaki sauce instead of a bottle. Never was big on teriyaki, but I may have to try this to see if I like homemade sauce. Great video as always Chef JP. On a side note, I know it's a different video, but I had to tell you. I made your Butter Poached Salmon recipe, and it was FANTASTIC. And the mustard sauce was Amazing. Thank you for that. Anyone else reading this, try the Butter Poached Salmon. It's awesome. Thanks Chef JP for all that you do. We love learning from you. Cheers!!
I love all your videos chef.. I live alone.
I'm a senior citizen..
But I am blessed with a nice kitchen and barbecue area.. 🇺🇸🇺🇸🇺🇸
this chef is a joy to watch learn something new everyday
Thanks JP! I have a nice variant using chilis & pineapple. Just have to be very careful when marinating. Did chicken breast overnight one time and it flaked like fish. Super potent enzymes lol
ANOTHER delicious recipe from chef JP; made the accompanied butter rice also. Best rice I've ever done, the method is flawless. Thanks Chef!!!!
Chef jp thanks for this fantastic recipe I once tried it in a Japanese restaurant 😋 😀 😄 it was so yummy n healthy too 😋 😀 😊 😍
Just made Chicken teriyaki. Used low sodium soy sauce,less green onions,white onions(onyon) and it was great! Think it would be great with pork too! Thanks Chef Jean Pierre
The marinade was so good I wanted to smoother myself in it! This was easy and I made a great dinner! You are making me want to cook. Chef you are the bees knees.
I enjoyed this so much! You have elevated my favorite dish and made me smile throughout! ☺☺
This looks just awesome.
God bless all here.
Great recipie Chef Jean-Pierre , believe it or not a quite similar marinade to what Momma, taught me that she learned in Hawaii, in 1944 when the Major was stationed there, the same basic components, adjusted to what they had .This is as stated, good for just about anything, I can remember Momma, marinating crappy cube steaks over night , and and you would say Voila ....Thanks ...Like the addition of snow peas also , as they say great minds think alike ...lol...
Making a variation of this today. Made the sauce and it is very good. I have always used a recipe from my mom that is nothing close to a true Japanese Teriyaki. This may be a new go-to recipe. Will be using the sauce for chicken kebabs laterr today. Thanks Chef JP for sharing another great recipe.
Pretty funny, this morning when I watched the Carbonara video I told myself "I wish Jean Pierre would show more Asian recipes", now I see this, this made my day.
I made your garlic puree and put it in an ice tray in the freezer. I love it. Thank you.
Keep em coming, what a legend. Love this guy. Best chef I have ever watched.
🙏🙏🙏😊
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.