Teriyaki Chicken

• 1 1/2 pounds chicken thighs, boneless and skinless
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
• 2 tablespoons vegetable oil

Steps

1. 1 In a small bowl, whisk together teriyaki sauce, soy sauce, honey, garlic, and ginger.
2. 2 Heat oil in a large skillet over medium-high heat.
3. 3 Add chicken to the skillet and cook for 5 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
4. 4 Pour the sauce mixture over the chicken, reduce heat to medium, and simmer for 5 minutes.
5. 5 If desired, stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
6. 6 Serve immediately.

Nutrition

Tips

• For extra flavor, marinate the chicken in half the sauce mixture for 30 minutes before cooking.
• Serve with steamed rice or noodles to soak up all that delicious sauce.
• Add broccoli or bell peppers for a veggie boost.
• Leftover teriyaki sauce can be stored in the fridge for up to a week.
• Ensure chicken reaches 165°F for food safety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with stir-fried vegetables.
• Add a side of sesame seeds for garnish.
• Complement with a fresh cucumber salad.

FAQ