Description
This delicious Teriyaki Chicken recipe features juicy chicken thighs coated in a flavorful homemade teriyaki sauce. It’s a quick and easy dish perfect for a weeknight dinner.
Ingredients
Scale
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar (packed)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5–6 minutes per side until cooked through and golden brown. Remove chicken from skillet and slice into strips.
- Make the Dish: Lower heat to medium, pour the prepared teriyaki sauce into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Continue cooking until sauce thickens, about 2–3 minutes. Return sliced chicken to the pan, toss to coat with sauce, and cook for another 2–3 minutes to blend flavors.
- Serve: Serve hot over steamed rice, garnished with sesame seeds and green onions if desired.
Notes
- You can use chicken breasts instead of thighs if preferred.
- For a grilled version, marinate chicken in the sauce and grill instead of pan-cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 310
- Sugar: 11g
- Sodium: 810mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 125mg
