Description
Teriyaki chicken is a flavorful and quick dish featuring tender chicken coated in a savory-sweet sauce made with soy sauce, honey, garlic, and ginger. It’s a perfect meal for any night of the week or even for meal prep.
Ingredients
- Chicken Thighs: Tender and juicy, ideal for absorbing the teriyaki sauce flavors.
- Soy Sauce: Provides the savory, umami base for the sauce.
- Honey: Adds natural sweetness to balance the saltiness.
- Garlic: Freshly minced, adding aromatic flavor.
- Ginger: Ground ginger brings warmth and a hint of spice.
- Rice Vinegar: Offers mild acidity to balance the sweetness of honey.
- Sesame Oil: Adds a nutty, rich aroma to the dish.
- Cornstarch: Used to thicken the sauce to a glossy consistency.
Instructions
- Prepare the chicken by patting dry with paper towels.
- Heat oil in a skillet over medium-high heat, then cook the chicken thighs skin-side down until golden brown and crispy, about 4-5 minutes per side.
- Combine soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil in a saucepan. Simmer over medium heat.
- Create a cornstarch slurry by mixing cornstarch with water, then add it to the simmering sauce, stirring until thickened.
- Pour the sauce over the cooked chicken, allowing it to simmer for another 2-3 minutes.
- Serve the teriyaki chicken over steamed rice and garnish with sesame seeds.
Notes
- For a gluten-free option, swap soy sauce with tamari.
- Chicken breasts can replace thighs if you prefer a leaner cut.
- To add heat, include red pepper flakes in the sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-seared
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg