Easy Teriyaki Chicken Oamc
Discover the ultimate weeknight dinner solution with this Easy Teriyaki Chicken OAMC (Once-A-Month Cooking) recipe! Featuring tender, juicy chicken thighs marinated in a homemade teriyaki sauce made with soy sauce, brown sugar, honey, garlic, and ginger, this dish delivers a perfect balance of savory and sweet flavors. Designed for both immediate cooking and freezer-friendly meal prep, this recipe is a lifesaver for busy schedules. The quick, 10-minute prep time and one-skillet cooking method make cleanup a breeze, while the thick, glossy teriyaki glaze adds a restaurant-quality finish. Garnish with sesame seeds and green onions for a pop of flavor and color, and serve over steamed rice for a complete, satisfying meal. Perfect for family dinners or effortless meal prep, this recipe ensures a mouthwatering teriyaki chicken experience every time!
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons green onions, chopped (optional)
Instructions
Trim any excess fat from the chicken thighs and set them aside.
In a medium mixing bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger to create the teriyaki sauce.
Place the chicken thighs in a zip-top freezer bag and pour the teriyaki sauce over the chicken. Seal the bag tightly, removing as much air as possible, and gently massage the sauce into the chicken to coat evenly.
If freezing for later, label the bag with the name and date, then lay it flat for easy storage in the freezer. If cooking immediately, proceed to the next step.
To cook, heat a large skillet over medium heat. Remove the chicken thighs from the marinade, allowing the excess sauce to drip off, and place them in the skillet. Reserve the marinade.
Cook the chicken thighs for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through. Remove the chicken from the skillet and set aside.
Pour the reserved marinade into the skillet. In a small bowl, mix the cornstarch and water to form a slurry, then add it to the marinade in the skillet. Stir well and cook for 2-3 minutes until the sauce thickens.
Return the cooked chicken thighs to the skillet, turning to coat them in the thickened teriyaki sauce.
Garnish with sesame seeds and chopped green onions, if desired. Serve immediately over steamed rice or store in meal prep containers for later use.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 5609 mg | 244% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 70.5 g | ||
| Protein | 326.1 g | 652% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 310 mg | 24% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3491 mg | 74% | |
*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.
