Honeyed Chicken Teriyaki
Discover the irresistible flavor of Honeyed Chicken Teriyaki, a quick and savory dish that brings the perfect balance of sweet and umami to your dinner table. Tender, bite-sized chicken thighs are marinated in a luscious blend of soy sauce, honey, mirin, and sesame oil, then seared to golden perfection. A glossy teriyaki glaze, thickened with a touch of cornstarch, coats each piece of chicken, delivering bold flavors infused with fresh garlic and ginger. Topped with sesame seeds and sliced scallions for added texture and brightness, this recipe is perfect served over steamed rice or paired with your favorite stir-fried vegetables. Ready in just 35 minutes, Honeyed Chicken Teriyaki is an effortless weeknight dinner that brings Japanese-inspired elegance to your home kitchen.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.33 cup Soy sauce
- 3 tbsp Honey
- 2 tbsp Mirin (Japanese sweet rice wine)
- 1 tsp Sesame oil
- 2 tbsp Brown sugar
- 2 cloves Fresh garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Cornstarch
- 3 tbsp Water
- 1 tbsp Sesame seeds
- 2 stalks Scallions, sliced
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, whisk together the soy sauce, honey, mirin, sesame oil, brown sugar, minced garlic, and grated ginger to make the marinade.
Place the chicken pieces into a resealable plastic bag or a shallow dish and pour half of the marinade over the chicken. Reserve the other half for later. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for 30 minutes to 2 hours.
Heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade and pat it dry with paper towels to prevent excess splattering.
Cook the chicken in the skillet for 6-8 minutes, turning occasionally, until fully cooked and golden brown on the outside. Remove the chicken from the skillet and set it aside.
In a small bowl, combine the cornstarch and water to create a slurry.
Pour the reserved marinade into the skillet and bring it to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glaze-like consistency.
Return the cooked chicken to the skillet and toss with the teriyaki glaze until the chicken is evenly coated.
Garnish the dish with sesame seeds and sliced scallions before serving.
Serve hot over steamed rice or alongside stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.7 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 414 mg | 9% | |
*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.
