Teriyaki Chicken and Pinot Gris

  • Number of persons2
  • Difficulty Very easy
  • Preparation30 min
  • Baking10 min



A Japanese dish and a dry Alsace white wine with an expressive nose of stone fruits and a spicy note create a full-flavoured pairing!



  • 250 g chicken
  • 1 teaspoon ginger
  • 3 tablespoons soy or Tamari sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon sake
  • 1 tablespoon Japanese vinegar
  • 1 teaspoon sugar 



Step 1: Mix the ginger with the soy sauce, Japanese vinegar, sake and sugar. 

Step 2: Add the chicken pieces to the sauce and mix well to coat the meat.

Step 3: Cover and leave to stand for 20 minutes. 

Step 4: Remove the chicken from the marinade and drain.

Step 5: Set the marinade aside.

Step 6: Heat a little oil in a wok and sauté the chicken pieces over a high heat until lightly browned.

Step 7: Brush the chicken pieces with marinade.

Step 8: Simmer until the chicken is cooked and the sauce becomes syrupy. 

Step 9: Serve with rice and vegetables.