Description
A simple and delicious recipe for Teriyaki Chicken served with rice, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 3 cups cooked white rice
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds (optional)
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, honey, garlic, and ginger until well combined. Reserve 1/2 cup of the marinade for later.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the remaining marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade and discard the marinade used for marinating.
- Cook the chicken in the skillet for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden color. The internal temperature should reach 165°F.
- In a small bowl, mix cornstarch and water to create a slurry. Add the reserved marinade to the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
- Slice the cooked chicken and return it to the skillet, tossing it in the thickened sauce to coat.
- Serve the teriyaki chicken over cooked white rice and garnish with sliced green onions and sesame seeds if desired.
Notes
- For a healthier option, substitute chicken thighs with boneless, skinless chicken breasts.
- Add steamed broccoli, bell peppers, or snap peas to the skillet during the last few minutes of cooking for added vegetables and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg