Description
This Sweet Teriyaki Chicken features tender, juicy chicken thighs coated in a glossy, homemade teriyaki sauce made from soy sauce, honey, garlic, and ginger. This quick and easy Japanese-inspired dish is perfect for a weeknight dinner and pairs beautifully with steamed rice or noodles for a satisfying meal.
Ingredients
Chicken
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Heat oil in skillet: Place a skillet over medium-high heat and add 2 tablespoons of vegetable oil, allowing it to heat up properly before adding chicken.
- Cook the chicken: Add the bite-sized chicken thighs to the hot skillet and cook until browned on all sides and cooked through, about 7-8 minutes, stirring occasionally.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant but not burnt.
- Prepare teriyaki sauce: In a bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup honey, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 2 tablespoons water until smooth.
- Simmer the sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Reduce heat to medium and simmer, stirring frequently, until the sauce thickens and coats the chicken evenly, about 3–5 minutes.
- Toss and coat: Stir the chicken and sauce thoroughly so every piece is glazed with the thick, shiny teriyaki sauce.
- Garnish and serve: Remove from heat, sprinkle with sesame seeds and sliced green onions for a fresh and nutty finish. Serve immediately over steamed jasmine rice or noodles.
Notes
- Serve over steamed jasmine rice or stir-fried vegetables for a complete meal.
- Add broccoli, bell peppers, or snap peas to the skillet for extra nutrition and color.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on stovetop or microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-Inspired
