Orange Teriyaki Glazed Chicken
Elevate your weeknight dinners with this irresistible Orange Teriyaki Glazed Chicken, a mouthwatering fusion of sweet, tangy, and savory flavors. Succulent boneless chicken thighs are perfectly seared, then coated in a vibrant glaze made with freshly squeezed orange juice, soy sauce, brown sugar, honey, and a touch of ginger and garlic for depth. This dish is finished with a glossy, sticky teriyaki glaze, thickened to perfection, and garnished with sesame seeds and green onions for a burst of freshness. Ready in just 40 minutes, this easy yet impressive recipe pairs wonderfully with steamed rice and vegetables, making it a wholesome, flavor-packed meal the whole family will adore. Perfect for those searching for "quick teriyaki chicken recipes," "orange-glazed chicken," or "weeknight Asian-inspired dinners"!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 1 cup orange juice (freshly squeezed)
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 1 tablespoon cornstarch
- 2 tablespoons water (for dissolving cornstarch)
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 stalks green onions (chopped, optional for garnish)
Instructions
In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger to create the teriyaki glaze base.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken thighs lightly with salt and pepper, then add them to the skillet. Sear the chicken for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and pour the prepared teriyaki glaze base into the skillet. Bring the sauce to a gentle simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the skillet while stirring continuously to thicken the sauce.
Once the sauce is thickened, return the seared chicken thighs to the skillet. Spoon the glaze over the chicken pieces, ensuring they are well coated.
Cover the skillet with a lid and let the chicken cook on low heat for an additional 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the lid and allow the sauce to reduce slightly, if needed, to achieve a sticky glaze consistency.
Garnish the chicken with sesame seeds and chopped green onions before serving. Serve warm alongside steamed rice and vegetables for a complete meal.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 91.1 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2564 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.
