Chicken Potatoes Teriyaki
Add a delightful twist to your weeknight dinners with this Chicken Potatoes Teriyaki recipe! Tender, golden-seared chicken thighs and crisp Yukon Gold potatoes are simmered together in a rich, homemade teriyaki sauce made with soy sauce, honey, and a touch of fresh ginger for a perfectly balanced sweet and savory flavor. The one-pan cooking method ensures easy cleanup, while a quick cornstarch slurry thickens the sauce to a glossy finish. Topped with sliced green onions and optional sesame seeds, this dish is as visually appealing as it is delicious. Serve it with steamed rice or roasted vegetables for a hearty, flavorful meal the whole family will love. Perfect for teriyaki lovers seeking a hearty twist, this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 3 medium Yukon Gold potatoes
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 0.25 cup Soy sauce
- 3 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger, minced
- 0.25 cup Water
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and scrub the potatoes thoroughly. Cut them into bite-sized chunks, ensuring uniform size for even cooking.
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
In a large skillet or sauté pan, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove from the pan and set aside (they do not need to be fully cooked at this stage).
Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in the potato chunks and cook over medium heat, stirring occasionally, for about 8-10 minutes, or until the potatoes develop a golden crust.
While the potatoes cook, prepare the teriyaki sauce. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced ginger, sesame oil, and water.
In a separate small bowl, mix the cornstarch with 1 teaspoon of water to create a slurry. Set it aside.
Once the potatoes are golden, push them to the sides of the pan and return the seared chicken thighs to the center. Pour the teriyaki sauce evenly over the chicken and potatoes.
Reduce the heat to low, cover the pan, and let the chicken and potatoes simmer for 10 minutes. Stir gently once halfway through, ensuring the sauce coats everything evenly.
Uncover the pan and stir in the cornstarch slurry. Cook for 1-2 minutes, allowing the sauce to thicken until glossy.
Sprinkle sliced green onions and sesame seeds (if using) over the top before serving.
Serve hot with steamed rice or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3890 mg | 169% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 56.7 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 286 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3900 mg | 83% | |
*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.
