Easy Teriyaki Chicken with Sticky Sauce
A quick and delicious teriyaki chicken recipe that brings comforting flavors to your table in just 30 minutes.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs Juicy perfection; substitute with breasts if preferred.
For the Sauce
- 1/3 cup soy sauce Use low-sodium for a healthier option.
- 1/4 cup honey Maple syrup is a great alternative for a vegan option.
- 1 tablespoon rice vinegar Adds a lovely tang.
- 1 teaspoon sesame oil Or olive oil, if that's what you have.
- 2 cloves garlic, minced Fresh is best for vibrant flavor.
- 1 tablespoon fresh ginger, minced Or 1 teaspoon ground ginger.
For Garnish
- Sesame seeds Adds a beautiful touch.
- Sliced green onions Adds a beautiful touch.
Instructions
Marination
- In a bowl, mix together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the chicken thighs, coating them well. Let them marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
Cooking
- In a large skillet over medium-high heat, add a splash of oil. The aroma of the oil warming up will start building your excitement.
- Place the marinated chicken thighs in the skillet, discarding the marinade. Cook for about 5-7 minutes per side until they are golden brown and cooked through (155°F internally).
- Pour the reserved marinade into the skillet, and let it simmer for about 5 minutes. The sauce will thicken to a sticky consistency that clings beautifully to the chicken.
Serving
- Remove the chicken from the pan, slice it into strips, and drizzle the thick sticky sauce over. Top with sesame seeds and green onions for that extra flair.
Notes
For special occasions, pair with a simple cucumber salad dressed in rice vinegar for a refreshing contrast.