Potato and Chicken Teriyaki
Infused with bold, savory-sweet teriyaki flavors, this Potato and Chicken Teriyaki recipe is a delicious twist on a classic! Tender, golden potatoes and juicy chicken thighs are simmered in a homemade teriyaki sauce, crafted from soy sauce, brown sugar, honey, garlic, and ginger for a balance of salty, sweet, and tangy notes. A cornstarch slurry ensures the sauce thickens to a luxurious glaze that coats every bite. Garnished with fresh green onions and sesame seeds, this quick and hearty one-pan dish comes together in just 45 minutes, making it perfect for busy weeknights. Serve over steamed rice or with sautéed vegetables for a comforting, flavorful meal the whole family will adore.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 400 grams Potatoes
- 60 ml Soy sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 1.5 teaspoons Cornstarch
- 60 ml Water
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, chopped (for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Start by peeling the potatoes and cutting them into bite-sized cubes. Rinse the cubes well under cold water and set aside.
Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels to remove excess moisture.
In a small bowl, make the teriyaki sauce by combining soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until the sugar is dissolved. Set aside.
In another small bowl, mix cornstarch and water to create a slurry. This will thicken the sauce later.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the potato cubes and cook for 8-10 minutes, stirring occasionally, until they are golden and tender. Remove the potatoes from the skillet and set them aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chicken pieces in a single layer and sear them for 6-8 minutes, flipping halfway, until they are golden brown and fully cooked through.
Reduce the heat to medium and return the cooked potatoes to the skillet with the chicken. Pour the teriyaki sauce over the top and stir gently to coat the chicken and potatoes evenly.
Stir the cornstarch slurry again, then add it to the skillet. Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens and clings to the chicken and potatoes.
Remove the skillet from heat. Garnish the dish with chopped green onions and sesame seeds, if using.
Serve the Potato and Chicken Teriyaki hot over steamed rice or alongside sautéed vegetables for a complete meal. Enjoy!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 40.6 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3724 mg | 79% | |
*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.
