Ginger Teriyaki Chicken
Savor the bold and irresistible flavors of homemade Ginger Teriyaki Chicken—a perfect balance of sweet, savory, and tangy notes infused with fresh ginger and garlic. This easy-to-follow recipe features tender, golden-browned chicken thighs simmered in a luscious teriyaki sauce made from soy sauce, brown sugar, honey, and a hint of rice vinegar for a tangy kick. Thickened to perfection with a cornstarch slurry, the glossy sauce clings to every bite, while a garnish of sesame seeds and fresh green onions adds a delightful crunch and freshness. Serve this irresistible dish over steamed white rice for a complete, restaurant-quality meal that’s ready in just 35 minutes. Whether for weeknight dinners or special occasions, this Ginger Teriyaki Chicken recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Fresh ginger
- 3 pieces Garlic cloves
- 1.5 teaspoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil (for cooking)
- 1 tablespoon Sesame seeds
- 2 stalks Green onions
- 4 cups Cooked white rice (optional, for serving)
Instructions
In a small mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, grated ginger, finely minced garlic, and sesame oil. Stir until well combined to make the teriyaki sauce.
Take the chicken thighs and trim any excess fat. Pat them dry with paper towels and set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or non-stick pan over medium-high heat.
Once the oil is hot, add the chicken thighs in a single layer. Cook for 4-5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium-low and pour the prepared teriyaki sauce into the same skillet. Bring it to a simmer and cook for about 2 minutes.
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly stir this into the simmering sauce, allowing it to thicken. This should take about 1-2 minutes.
Return the cooked chicken thighs to the skillet. Toss them in the thickened teriyaki sauce, ensuring they are fully coated.
Sprinkle sesame seeds over the top and garnish with thinly sliced green onions.
Serve the Ginger Teriyaki Chicken hot over a bed of steamed white rice, if desired.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 23.6 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 664 mg | 14% | |
*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.
