Chicken Teriwacky
Get ready to elevate your weeknight dinner with this tantalizing Chicken Teriwacky recipe, a playful twist on the classic teriyaki chicken! Juicy, tender boneless chicken thighs are marinated in a bold blend of soy sauce, sweet pineapple juice, honey, and a kick of fresh ginger, then pan-seared to golden perfection. A cornstarch slurry transforms the reserved marinade into a glossy, luscious glaze, coating the chicken in rich, sticky-savory goodness. Served atop fluffy white rice and topped with vibrant green onions, nutty sesame seeds, and crispy fried onions, this dish balances sweet, savory, tangy, and crunchy flavors in every bite. Perfect for busy evenings, this crowd-pleasing recipe packs big flavor with minimal effort, making it a must-try for teriyaki lovers craving a fun, tropical-inspired twist!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 0.5 cup soy sauce
- 0.25 cup pineapple juice
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds
- 0.25 cup crunchy fried onions
- 4 cups cooked white rice
Instructions
In a medium bowl, whisk together soy sauce, pineapple juice, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Set this marinade aside.
Place the chicken thighs in a zip-top bag or shallow dish and pour half of the marinade over them. Reserve the remaining half of the marinade for later. Seal the bag or cover the dish and refrigerate the chicken for at least 30 minutes, or up to 2 hours for enhanced flavor.
After marinating, remove the chicken from the bag and pat it dry with paper towels. Discard the used marinade.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs in a single layer and sear each side for 3-4 minutes, until golden brown.
Reduce the heat to medium and continue cooking the chicken until it is fully cooked through, reaching an internal temperature of 165°F (74°C). This should take an additional 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the reserved marinade and bring it to a gentle boil. In a small bowl, mix the cornstarch and water to make a slurry, then whisk it into the boiling sauce. Stir constantly until the sauce thickens, about 1-2 minutes.
Reduce heat to low and return the cooked chicken to the skillet. Spoon the thickened sauce over the chicken to coat it evenly. Let it simmer for 2-3 minutes to absorb the flavor.
Serve the chicken over warm cooked white rice. Garnish with chopped green onions, sesame seeds, and a sprinkle of crunchy fried onions for a playful twist.
Nutrition Facts
Calories |
3101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 6901 mg | 300% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 45.7 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 256 mg | 20% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2586 mg | 55% | |
*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.
