Teriyaki Sticky Chicken Ww 4 Points
Experience the perfect balance of savory and sweet with this Teriyaki Sticky Chicken, a Weight Watchers-friendly recipe clocking in at just 4 points per serving! Made with tender boneless, skinless chicken thighs, this dish is coated in a luscious homemade teriyaki sauce crafted from low-sodium soy sauce, honey, rice vinegar, fresh garlic, and ginger. The sauce thickens to sticky perfection thanks to a quick cornstarch slurry, ensuring every bite of chicken is irresistibly glazed. With only 10 minutes of prep time and a total cook time of 20 minutes, this quick and flavorful recipe is ideal for weeknight dinners. Garnish with sesame seeds and scallions for a restaurant-worthy finish, and pair it with steamed vegetables or jasmine rice for a satisfying and balanced meal that's both delicious and diet-friendly.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.25 cup Low-sodium soy sauce
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves Garlic, minced
- 1 tsp Ginger, freshly grated
- 1 tsp Cornstarch
- 2 tsp Water
- 1 spray Cooking spray
- 1 tsp Sesame seeds (optional, for garnish)
- 1 stalk Scallions, thinly sliced (optional, for garnish)
Instructions
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce.
In a separate small dish, mix the cornstarch and water to create a slurry. Set both aside.
Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray.
Add the chicken thighs to the skillet and cook for 3-4 minutes on each side, or until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and pour the teriyaki sauce into the skillet. Bring to a gentle simmer.
Stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce begins to thicken and becomes glossy.
Return the chicken to the skillet, turning to coat each piece evenly with the sauce. Cover and cook for an additional 8-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and let it rest for 2-3 minutes before serving.
If desired, sprinkle sesame seeds and scallions over the chicken for garnish.
Serve warm with steamed vegetables or jasmine rice for a balanced meal.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 34.9 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 109 mg | 8% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1179 mg | 25% | |
*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.
