Teriyaki Chicken W Pecans
Elevate your weeknight dinner game with this irresistible Teriyaki Chicken with Pecans recipe! Perfectly seared boneless chicken thighs are coated in a luscious homemade teriyaki glaze made with soy sauce, honey, garlic, and ginger, delivering the perfect balance of sweet and savory flavors. A sprinkle of toasted pecan halves adds a delightful crunch, elevating the dish with a nutty twist that pairs beautifully with the rich sauce. Garnished with fresh green onions and optional sesame seeds for extra flair, this dish serves as a stunning centerpiece when served over fluffy white rice. Ready in just 35 minutes, this easy and flavorful recipe is ideal for busy evenings, offering both comfort and gourmet appeal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 0.5 cup Soy sauce
- 3 tablespoons Brown sugar
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 0.5 cup Pecan halves (lightly toasted)
- 2 stalks Green onions (sliced for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
In a small mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Stir until the sugar dissolves to make the teriyaki sauce.
In a separate small bowl, mix cornstarch with water to create a slurry. Set both mixtures aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium and add the teriyaki sauce mixture to the same skillet. Stir frequently and bring it to a gentle simmer.
Gradually add the cornstarch slurry to the sauce, stirring continuously, until the sauce thickens (about 2-3 minutes).
Return the cooked chicken thighs to the skillet, coating them with the thickened sauce. Let them simmer for 2 minutes to absorb the flavors.
Turn off the heat and scatter toasted pecan halves over the chicken.
Garnish with sliced green onions and sesame seeds, if desired.
Serve the teriyaki chicken hot over steamed white rice and enjoy!
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 64.9 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2135 mg | 45% | |
*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.
