Cherry Teriyaki Chicken
Sweet, tangy, and irresistibly savory, Cherry Teriyaki Chicken is a unique twist on classic teriyaki that’s sure to elevate your dinner table. Juicy boneless chicken thighs are seared to golden perfection and simmered in a luxurious homemade sauce featuring succulent sweet cherries, soy sauce, honey, rice vinegar, and a fragrant blend of garlic and fresh ginger. The cherries—whether fresh or frozen—lend a vibrant pop of flavor and natural sweetness, beautifully balanced by the umami-rich teriyaki base. Thickened to a glossy finish, the sauce clings lovingly to the chicken, creating a dish that’s as visually stunning as it is delicious. Garnished with fresh green onions and toasted sesame seeds, this dish is perfect when served over fluffy white rice. With just 40 minutes from prep to plate, Cherry Teriyaki Chicken is a show-stopping meal that’s simple enough for weeknights and impressive enough for guests.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Neutral oil (e.g., canola or vegetable oil)
- 1.5 cups Sweet cherries (fresh or frozen, pitted)
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for slurry)
- 2 stalks Green onions (sliced, for garnish)
- 1 tablespoon Sesame seeds (for garnish)
- 4 cups Cooked white rice (optional, for serving)
Instructions
Season the chicken thighs with salt and ground black pepper on both sides.
Heat a large skillet or pan over medium-high heat and add the neutral oil. Once hot, sear the chicken thighs for 3-4 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the sweet cherries, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir well to combine.
Bring the mixture to a simmer and allow the cherries to soften, about 5-7 minutes. If using fresh cherries, lightly mash some of them with a spoon to release their juices.
Return the chicken thighs to the pan, spooning some of the cherry teriyaki sauce over the top. Cover and cook for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
While the chicken cooks, prepare a cornstarch slurry by mixing the cornstarch and water in a small bowl until smooth.
After the chicken is fully cooked, remove it from the pan again and set aside. Gradually stir the cornstarch slurry into the cherry sauce. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens.
Return the chicken to the pan one last time, ensuring it's well-coated in the glossy cherry teriyaki sauce.
Garnish with sliced green onions and sesame seeds. Serve hot over cooked white rice, if desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 20.2 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
