Teriyaki Sticky Chicken 4 Points
Indulge in the sweet and savory perfection of Teriyaki Sticky Chicken 4 Points—a lighter take on a beloved classic that's big on flavor and low in guilt! This easy recipe features tender, boneless chicken thighs elevated by a homemade teriyaki sauce made with low-sodium soy sauce, honey, and fresh aromatics like garlic and ginger. The quick thickening technique using a cornstarch slurry ensures a glossy, sticky coating that clings beautifully to each piece of chicken. Ready in just 30 minutes (including marinating), it’s a perfect weeknight dinner option that pairs beautifully with fluffy rice, quinoa, or steamed veggies. Garnished with sesame seeds and green onions, this dish isn’t just delicious—it’s packed with restaurant-quality flair. Optimized for health-conscious diners, this Weight Watchers-friendly recipe is sure to become a staple in your meal rotation!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 3 tablespoons Soy sauce (low-sodium)
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 tablespoon Green onions, chopped (optional, for garnish)
Instructions
In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the teriyaki marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour half of the teriyaki marinade over the chicken, reserving the other half. Seal the bag or cover the dish and let the chicken marinate for at least 30 minutes in the refrigerator (or up to 2 hours for more flavor).
Heat a large non-stick skillet over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Discard the used marinade. Cook the chicken for 4-5 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken and set aside.
In a small bowl, mix the cornstarch and water to create a slurry.
Pour the reserved marinade into the same skillet and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Return the cooked chicken to the skillet and toss to coat in the sticky teriyaki sauce.
Serve the teriyaki sticky chicken over rice, quinoa, or steamed vegetables. Garnish with sesame seeds and chopped green onions if desired.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 8.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 257 mg | 5% | |
*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.
