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.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
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 |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 345 mg | 7% | |
*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.
