Easy Teriyaki Chicken

$- 1 lb boneless skinless chicken thighs - 1/2 cup soy sauce - 1/4 cup brown sugar - 2 tablespoons honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon cornstarch - 2 tablespoons sesame seeds - 3 green onions, chopped - Cooked rice or quinoa For this easy teriyaki chicken recipe, you’ll need a few key ingredients. The chicken thighs are juicy and tender, making them perfect for this dish. Soy sauce adds depth, while brown sugar and honey give it that sweet touch. Next, rice vinegar adds a bit of tang. Garlic and ginger bring fresh flavor to the table. Cornstarch helps thicken the sauce, making it nice and sticky. When it comes to garnishes, sesame seeds and green onions add great crunch and color. Serve this dish over rice or quinoa for a complete meal. For the full recipe, check out the details in the provided link! First, gather all your marinade ingredients in a mixing bowl. You will need soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Whisk these together until the sugar dissolves completely. Next, add the chicken thighs to the bowl. Make sure each piece is well-coated in the marinade. Cover the bowl and refrigerate it for at least 30 minutes. If you have extra time, let it marinate for up to 2 hours for more flavor. Now, it’s time to cook the chicken. Preheat your skillet over medium-high heat. Take the chicken out of the marinade, but save the marinade for later. Place the chicken thighs in the hot skillet. Cook each side for about 5 to 7 minutes until they turn golden brown. You want the chicken to reach an internal temperature of 165°F (75°C) to ensure it is safe to eat. While the chicken cooks, let's make the sauce. Pour the reserved marinade into a small saucepan over medium heat. In another bowl, mix the cornstarch with water until smooth. When the marinade starts to simmer, stir in your cornstarch mixture. Keep cooking for about 2 to 3 minutes until the sauce thickens nicely. Once the chicken is cooked, slice it into strips. Add the chicken back to the skillet and pour the thickened teriyaki sauce over it. Toss the chicken in the sauce to coat it evenly. Cook for an additional 2 minutes so the flavors mix well. Finally, serve the teriyaki chicken over cooked rice or quinoa. For a finishing touch, sprinkle sesame seeds and chopped green onions on top. Enjoy your delicious meal! Recommended marinating time For the best flavor, marinate your chicken for at least 30 minutes. If you can, aim for 2 hours. This gives the sauce time to soak in. How to avoid dry chicken To keep chicken juicy, do not overcook it. Cook it until it reaches 165°F (75°C). Using thighs helps too, as they are more tender than breasts. Best skillet types for cooking A non-stick skillet works great for this teriyaki chicken. It helps prevent sticking and makes cleanup easy. Cast iron can also work, but it may need a bit more oil. Tips for achieving perfect browning Make sure your skillet is hot before adding chicken. This helps create a nice golden color. Don't overcrowd the pan; cook in batches if needed. How to adjust sweetness or saltiness If your sauce is too sweet, add a splash of soy sauce. If it's too salty, mix in a bit of water or more honey. Taste as you go! Adding heat or other flavors To spice things up, add red pepper flakes or sriracha. For a fruity twist, try mixing in some pineapple juice. These changes can make your dish unique! For the complete recipe, check out the Full Recipe above. {{image_2}} You can switch up the protein in this dish to suit your taste. - Using chicken breast instead of thighs: Chicken breast is leaner. It cooks faster and can still be juicy. Just be careful not to overcook it. - Vegetarian options: Tofu or tempeh are great choices. They soak up flavors well. Press and cube them before marinating for the best results. Want to spice things up? There are fun ways to change the flavor. - Spicy teriyaki chicken: Add red pepper flakes or sriracha to the sauce. This will give your dish a kick. Adjust the amount based on your heat preference. - Adding pineapple for a tropical twist: Pineapple chunks add sweetness and a fresh taste. Combine them with the chicken while cooking for a delightful mix. You can enjoy teriyaki chicken in many ways. - Teriyaki chicken stir-fry: Toss the chicken with mixed veggies. This makes for a colorful and healthy meal. Serve it over rice or noodles. - Teriyaki chicken wraps or sandwiches: Shred the chicken and wrap it in a tortilla or serve it in a sandwich. Add lettuce and sauce for crunch and flavor. Experiment with these variations to make your teriyaki chicken your own! You can find the full recipe above for guidance. To keep your teriyaki chicken fresh, use an airtight container. This helps lock in moisture and flavor. Place the cooled chicken in the container and close it tightly. Store the leftovers in the fridge. They will stay good for up to three days. When reheating, I recommend using the stove for the best results. Heat a non-stick skillet over medium heat. Add a splash of water or chicken broth to keep it moist. This method helps avoid dryness. Stir the chicken gently until heated through. You can also use a microwave. Use a microwave-safe dish and cover it with a damp paper towel. Heat in short intervals to keep it juicy. You can freeze cooked teriyaki chicken or uncooked chicken. If freezing cooked chicken, let it cool completely first. Place it in a freezer-safe bag, removing as much air as possible. For uncooked chicken, marinate it, then freeze. Thaw in the fridge overnight before cooking. This method gives you the best taste and texture when you’re ready to enjoy your Easy Teriyaki Chicken again. For the full recipe, check the previous sections. Yes, you can use chicken breast or even drumsticks. Chicken breast cooks faster, so watch it closely. Drumsticks may take longer and need more time to cook through. Adjust the cooking time based on the cut you choose. To make this dish gluten-free, use gluten-free soy sauce. Tamari is a great choice. It has a similar taste and works well in the marinade. Just replace regular soy sauce with tamari in the recipe. Teriyaki chicken goes well with many sides. Try steamed broccoli, sautéed green beans, or fried rice. You can also serve it over quinoa for a nutty flavor. A simple salad with sesame dressing adds freshness too. Yes, you can make teriyaki sauce easily. Combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons honey, and 2 tablespoons rice vinegar. Add minced garlic and grated ginger for more flavor. Cook it on low heat until it thickens. To make the chicken tender, marinate it longer. Aim for at least 2 hours. You can also pound the chicken slightly before marinating. Cooking it on medium heat prevents it from drying out. Always check that it reaches 165°F. For the full recipe, check out the Teriyaki Chicken Delight section above. In this blog post, I shared a simple recipe for delicious teriyaki chicken. We covered main and additional ingredients, plus how to marinate and cook the chicken. I also offered tips for great cooking and variations to try. Remember, cooking can be fun and tasty. Don’t be afraid to experiment with flavors and ingredients. Enjoy making this meal and sharing it with friends and family!$

Discover the mouthwatering Teriyaki Chicken Delight that's sure to impress! With tender chicken marinated in a perfect blend of soy sauce, honey, and garlic, this dish is packed with flavor. Cooked to golden perfection and served over rice or quinoa, it’s a delicious meal for any night. Ready to elevate your dinner game? Click through for the full recipe and enjoy a taste of this savory delight tonight!

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Ingredients

1 lb boneless skinless chicken thighs

1/2 cup soy sauce

1/4 cup brown sugar

2 tablespoons honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon cornstarch

2 tablespoons water

2 tablespoons sesame seeds (for garnish)

3 green onions, chopped (for garnish)

Cooked rice or quinoa (for serving)

Instructions

Marinate the Chicken: In a mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Whisk until sugar is dissolved. Add the chicken thighs to the bowl, ensuring they’re coated in the marinade. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.

Cook the Chicken: Preheat a non-stick skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and place in the skillet. Cook for 5-7 minutes per side or until cooked through and golden brown. The internal temperature should reach 165°F (75°C).

Prepare the Sauce: In a small saucepan over medium heat, pour in the reserved marinade. In a separate bowl, mix cornstarch with water until smooth. Once the marinade is simmering, stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens.

Combine and Serve: Slice the cooked chicken into strips and return it to the skillet. Pour the thickened teriyaki sauce over the chicken, tossing to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.

Garnish and Serve: Serve the teriyaki chicken over cooked rice or quinoa. Sprinkle with sesame seeds and chopped green onions for an extra crunch and flavor boost.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4