Timely Teriyaki Chicken
Bursting with bold, savory-sweet flavor, Timely Teriyaki Chicken is the ultimate quick and delicious weeknight dinner that comes together in just 30 minutes! This recipe features tender, bite-sized pieces of juicy chicken thighs smothered in a glossy, homemade teriyaki sauce made with soy sauce, brown sugar, honey, and a kick of garlic and ginger. The sauce thickens to perfection with a simple cornstarch slurry, creating a sticky, flavorful coating that clings to every bite. Perfectly seared in a skillet for a golden-brown crust, this dish can be garnished with toasted sesame seeds and fresh green onions for an extra burst of flavor and texture. Serve over steamed rice or pair with sautéed vegetables for a hearty, crowd-pleasing meal that’s as satisfying as it is speedy. Ideal for busy cooks, this teriyaki chicken recipe not only saves time but also delivers restaurant-quality results right at home.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.25 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons mirin (or rice vinegar)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon cornstarch
- 0.25 cup water
- 2 tablespoons vegetable oil
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 stalks green onions, sliced (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, prepare the teriyaki sauce by combining soy sauce, brown sugar, mirin, honey, sesame oil, minced garlic, and minced ginger. Stir until the sugar is dissolved.
In another small bowl, mix the cornstarch and water to make a slurry. Set aside.
Heat a large skillet or nonstick pan over medium-high heat and add the vegetable oil.
Once the oil is hot, add the chicken pieces in a single layer. Sear for 3-4 minutes on one side without disturbing, then flip and cook for another 3-4 minutes until the chicken is golden brown and fully cooked through.
Reduce the heat to medium and pour the prepared teriyaki sauce into the pan with the chicken. Stir to coat the chicken evenly in the sauce.
Let the sauce simmer for 2-3 minutes, then add the cornstarch slurry to the pan. Stir continuously until the sauce thickens and coats the chicken, about 1-2 minutes.
Remove the pan from heat. Garnish with sesame seeds and sliced green onions, if desired.
Serve hot over steamed rice or alongside sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 56.7 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1460 mg | 31% | |
*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.
