Savory Teriyaki Chicken Recipe Perfect for Busy Nights

This Teriyaki Chicken Recipe is a quick and flavorful dish perfect for busy weeknights that combines juicy chicken thighs with a sweet and savory sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Thighs Juicy and tender; substitute with skinless chicken breasts for a leaner option.

For the Sauce

1/2 cup Soy Sauce Offers saltiness and umami; use Tamari for a gluten-free option.
1/4 cup Honey or Brown Sugar Adds the perfect touch of sweetness; maple syrup can work as a substitute.
2 tablespoons Rice Vinegar Introduces acidity and tang; white vinegar is a suitable alternative.
1/4 cup Water Adjusts the sauce consistency; low-sodium chicken broth adds extra flavor.
1 tablespoon Fresh Ginger, minced Imparts aromatic warmth and depth.
2 cloves Garlic, minced Enhances flavor with an irresistible savory kick.
1 tablespoon Vegetable Oil Ideal for cooking the chicken; any neutral oil works well.
1 tablespoon Cornstarch mixed with water (slurry) Thickens the sauce for a luscious glaze.
to taste Salt and Pepper Elevate overall taste.

For Garnish

1 tablespoon Sesame Seeds Adds visual appeal and a delightful crunch.
2 tablespoons Chopped Green Onions Freshness and color that brighten up the dish.

Equipment

Skillet
Mixing Bowl

Method

Preparation Steps

In a small bowl, whisk together soy sauce, honey, rice vinegar, water, minced ginger, and garlic until well combined.
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and add them to the skillet. Sear for about 5-7 minutes on each side until golden brown.
Pour the prepared teriyaki sauce over the chicken thighs in the skillet. Stir gently to coat, allowing the sauce to bubble and caramelize. Let this simmer for about 2-3 minutes.
Mix cornstarch with a bit of water to create a slurry, then add this to the skillet, stirring continuously. Cook for an additional 2-3 minutes until the sauce thickens.
Remove the skillet from heat and plate the chicken over rice or noodles, then sprinkle with sesame seeds and chopped green onions.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 22gProtein: 24gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Store any leftover Teriyaki Chicken in an airtight container in the fridge for 3-4 days. For freezing, cool completely before placing in a freezer-safe container for up to 2 months.

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