Tender chicken thighs seared until golden, then simmered in a glossy homemade teriyaki sauce made with soy sauce, honey, ginger and garlic. Serve over rice with steamed broccoli for a dinner that beats takeout.
Recommended for this recipe
Sears the chicken and lets the sticky teriyaki glaze reduce without burning.
Fluffy rice ready right when the chicken is done.
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Ingredients
- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into bite-size pieces
- 1 tablespoon vegetable oil
- 1/2 cup (120 ml) low-sodium soy sauce
- 1/4 cup (85 g) honey
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 4 cups cooked white rice
- Steamed broccoli, sesame seeds and green onions for serving
Instructions
- Whisk the soy sauce, honey, rice vinegar, ginger and garlic in a bowl.
- Heat oil in a large skillet over medium-high heat. Sear the chicken 5 to 6 minutes until golden.
- Pour in the sauce and simmer 5 minutes.
- Stir in the cornstarch mixture and cook 1 to 2 minutes until thick and glossy and the chicken reaches 165°F (74°C).
- Serve over rice with broccoli, sesame seeds and green onions.
Tips for the best results
Chicken thighs stay juicier than breasts in this recipe. Make a double batch of sauce and keep it in the fridge up to one week.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving with 1 cup of rice.
Shop this recipe
Grates fresh ginger fine so it melts into the sauce.
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