Sticky Teriyaki Chicken Thighs

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Delicious sticky teriyaki chicken thighs garnished with green onions and sesame seeds
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Sticky Teriyaki Chicken Thighs

Sticky Teriyaki Chicken Thighs are a delicious and flavorful dish that brings the taste of Asia right to your dinner table. This recipe features tender chicken thighs coated in a sweet and savory teriyaki sauce, perfect for serving over rice. It’s simple to make and offers a great way to enjoy a homemade meal with minimal effort.

Why Make This Recipe

Making Sticky Teriyaki Chicken Thighs is a great way to impress your family or friends with your cooking skills. The recipe uses easy-to-find ingredients and takes only about 30 minutes to prepare. Plus, the sticky sauce adds a delightful flavor that everyone loves. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to please.

How to Make Sticky Teriyaki Chicken Thighs

Ingredients

  • 4 bone-in, skinless chicken thighs
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Chopped green onions (for garnish)
  • Cooked white rice, for serving

Directions

I. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Remove the chicken and set aside.

II. In the same skillet, combine soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.

III. In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the sauce and cook for 2–3 minutes until it thickens.

IV. Return the chicken to the skillet, turning it to coat in the sauce. Cover and simmer for 15–20 minutes, or until the chicken is cooked through and the glaze is sticky.

V. Serve hot over cooked rice, spooning extra sauce over the top. Garnish with chopped green onions.

How to Serve Sticky Teriyaki Chicken Thighs

Serve your sticky teriyaki chicken thighs hot over a bed of white rice. The extra sauce makes the rice flavorful and adds a great touch to the dish. You can also serve it with steamed vegetables for a complete meal.

How to Store Sticky Teriyaki Chicken Thighs

If you have leftovers, place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop until heated through.

Tips to Make Sticky Teriyaki Chicken Thighs

  • For extra flavor, marinate the chicken thighs in soy sauce and ginger for a few hours before cooking.
  • Adjust the sweetness by using more or less honey according to your preference.
  • You can add sesame seeds on top for a nice crunch and look.

Variation

You can easily modify this recipe by using chicken breasts instead of thighs for a lighter option. For a spicier kick, add some crushed red pepper flakes to the sauce.

FAQs

Can I make this recipe with boneless chicken thighs?

Yes, boneless chicken thighs work well too! Just adjust the cooking time as they may cook faster.

Is there a gluten-free option for this recipe?

Yes! You can substitute soy sauce with a gluten-free soy sauce or tamari.

Can I freeze the leftovers?

Absolutely! You can freeze the leftover chicken in an airtight container for up to 2 months. Just thaw and reheat when you’re ready to enjoy it again.

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Sticky Teriyaki Chicken Thighs

  • Author: olivia
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free Option Available
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Description

Delicious and flavorful chicken thighs coated in a sweet and savory teriyaki sauce, perfect for serving over rice.

Ingredients

Scale
  • 4 bone-in, skinless chicken thighs
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Chopped green onions (for garnish)
  • Cooked white rice, for serving

Instructions

  1. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Remove the chicken and set aside.
  2. In the same skillet, combine soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat.
  3. In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the sauce and cook for 2–3 minutes until it thickens.
  4. Return the chicken to the skillet, turning it to coat in the sauce. Cover and simmer for 15–20 minutes, or until the chicken is cooked through and the glaze is sticky.
  5. Serve hot over cooked rice, spooning extra sauce over the top. Garnish with chopped green onions.

Notes

For extra flavor, marinate the chicken thighs in soy sauce and ginger for a few hours before cooking.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 18g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: chicken, teriyaki, Asian cuisine, easy dinner, sticky chicken

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