Citrus Teriyaki Chicken
Brighten up your dinner table with Citrus Teriyaki Chicken, a mouthwatering fusion of sweet, tangy, and savory flavors that will delight your taste buds. Tender, juicy boneless chicken thighs are marinated in a zesty blend of soy sauce, fresh orange and lemon juice, honey, and aromatic garlic and ginger. The chicken is then skillet-cooked to perfection and coated in a luscious, thickened citrus teriyaki glaze that boasts just the right balance of sweetness and tang. Garnished with vibrant green onions and nutty sesame seeds, this dish is not only visually stunning but also incredibly flavorful. Serve it over a bed of steamed rice or alongside crisp sautéed vegetables for an easy yet impressive dinner the whole family will love. Perfect for weeknights or entertaining, this recipe is a must-try for fans of Asian-inspired cuisine.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.5 cups soy sauce
- 0.25 cups orange juice
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Prepare the marinade by combining soy sauce, orange juice, lemon juice, honey, brown sugar, minced garlic, grated ginger, and sesame oil in a medium bowl. Whisk until well mixed.
Place the chicken thighs in a resealable plastic bag or shallow dish and pour half of the marinade over them. Reserve the other half of the marinade for the sauce. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Heat a large skillet over medium-high heat and add the vegetable oil. Remove the chicken from the marinade and discard the used portion of the marinade.
Cook the chicken thighs in the skillet for 5-7 minutes on each side, or until they are golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.
In a small bowl, mix the cornstarch with water to create a slurry. Set aside.
Pour the reserved marinade into the skillet and bring it to a simmer over medium heat. Gradually add the cornstarch slurry, stirring constantly until the sauce thickens (about 2-3 minutes).
Return the cooked chicken to the skillet and coat it with the thickened citrus teriyaki sauce. Heat for 1-2 minutes to absorb the flavors.
Transfer the chicken to a serving dish, garnish with sliced green onions and sesame seeds, and serve with steamed rice or vegetables.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5152 mg | 224% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 50.4 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 178 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2215 mg | 47% | |
*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.
