Description
A quick and effortless teriyaki chicken recipe that features succulent chicken glazed in a sweet and tangy marinade.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- ½ cup soy sauce (or tamari for a gluten-free option)
- ¼ cup honey or brown sugar
- ¼ cup rice vinegar or apple cider vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, minced or grated
- 2 tablespoons cornstarch (optional, for thicker sauce)
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Begin by preparing your marinade. In a mixing bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and ginger.
- Take your chicken and place it in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken.
- Once the chicken is marinated, heat a large skillet or grill pan over medium-high heat and add oil.
- Cook the chicken for about 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
- While the chicken is cooking, pour the remaining marinade into a small saucepan. If desired, mix cornstarch with water and add it to the saucepan.
- Once fully cooked, remove the chicken from the skillet. Allow it to rest for a few minutes before slicing it into strips.
- Serve the Teriyaki Chicken immediately, garnished with chopped green onions and sesame seeds.
Notes
For a vegan option, substitute chicken with tofu or tempeh and honey with agave syrup. You can also use coconut aminos for a soy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg