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