Teriyaki Chicken with Asparagus
Transform your weeknight dinners with this irresistible Teriyaki Chicken with Asparagus, a perfect blend of savory, sweet, and fresh flavors. This quick and easy recipe pairs tender, golden-seared chicken thighs with vibrant, sautéed asparagus, all coated in a luscious homemade teriyaki sauce made from low-sodium soy sauce, honey, mirin, and aromatic garlic and ginger. Ready in just 35 minutes, this dish offers a delightful balance of protein and vegetables, making it both wholesome and satisfying. Serve it over steamed rice or noodles, and finish with a sprinkle of sesame seeds and chopped green onions for a restaurant-quality meal the whole family will love. Ideal for fans of Asian-inspired cuisine, this teriyaki chicken recipe is a flavorful, one-pan solution to busy evenings.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 1 bunch asparagus
- 0.25 cup soy sauce, low sodium
- 0.25 cup mirin (or rice wine)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 stalks green onions, chopped (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a small bowl, combine the soy sauce, mirin, honey, minced garlic, and grated ginger to create the teriyaki sauce. Stir well and set aside.
Trim the tough ends off the asparagus and cut the stalks into 2-inch pieces. Set aside.
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the sesame oil. Add the asparagus pieces and sauté for 2-3 minutes until they are bright green and tender-crisp. Remove from the skillet and set aside.
Return the chicken thighs to the skillet and pour the teriyaki sauce over them. Reduce the heat to low and simmer for 7-10 minutes, occasionally spooning the sauce over the chicken, until the chicken is fully cooked and coated in the glaze.
Add the sautéed asparagus back to the skillet, stirring gently to coat it with the teriyaki sauce. Cook for an additional 1-2 minutes.
Transfer the chicken and asparagus to a serving dish. Garnish with sesame seeds and chopped green onions if desired.
Serve warm with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 526 mg | 11% | |
*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.
