Description

Sticky Teriyaki Chicken is a quick and flavorful dish featuring juicy chicken thighs coated in a glossy, sweet, and savory homemade teriyaki sauce. Perfect over rice or vegetables, it’s a 30-minute meal full of bold umami flavors from garlic, ginger, soy sauce, and honey.

Ingredients

6 boneless skinless chicken thighs

1 tablespoon olive oil

1/2 cup low-sodium soy sauce

1/4 cup honey

1/4 cup water

2 tablespoons brown sugar

2 tablespoons rice vinegar

1 tablespoon cornstarch

1 tablespoon cold water (for cornstarch slurry)

2 teaspoons minced garlic

1 teaspoon minced ginger

1 teaspoon sesame oil

Sliced green onions (for garnish)

Toasted sesame seeds (for garnish)

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Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the chicken thighs and cook for 5–6 minutes per side until golden brown and fully cooked. Remove and set aside.
Lower heat to medium and add soy sauce, honey, water, brown sugar, rice vinegar, garlic, ginger, and sesame oil to the skillet. Stir to combine.
In a small bowl, whisk cornstarch with cold water to make a slurry.
Slowly pour the slurry into the skillet while whisking continuously.
Bring the sauce to a gentle simmer and stir often until thickened, about 3–4 minutes.
Return the chicken to the skillet, spoon sauce over it, and simmer for 2–3 more minutes.
Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Swap chicken thighs with chicken breast for a leaner option.

Add chili flakes or sriracha for heat.

Use tamari instead of soy sauce for a gluten-free version.

Serve with stir-fried or steamed veggies like broccoli or snap peas.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 15g
Sodium: 650mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 25g
Cholesterol: 110mg