Teriyaki Chicken Thighs

teriyaki chicken in a pan with a serving spoon

This fork-tender chicken is glazed with the most amazing sweet and savory teriyaki sauce. The meat is golden brown on the outside, perfectly juicy on the inside, and you'll be licking up every last drop of the sauce.

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword teriyaki, teriyaki chicken

Prep Time 10

Cook Time 15

Servings

Calories 276kcal

Author Robin Miller

Ingredients

1/3 cup chicken broth or water
1/4 cup soy sauce or tamari, or liquid aminos
2 tablespoons light brown sugar
1 tablespoon rice vinegar regular or seasoned
2 cloves garlic minced
2 teaspoons minced fresh ginger
1 tablespoon cornstarch
6 to 8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Chopped green onions for serving

Instructions

In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch. Set aside.
Season both sides of the chicken with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until browned on both sides. Transfer the chicken to a plate.
Whisk the soy sauce mixture again to make sure the cornstarch isn't stuck to the bottom of the bowl, then add the mixture to the pan. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
Return the chicken to the pan with any accumulated juices. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chicken is cooked through (165 degrees; chicken breasts will cook more quickly). Note, the sauce will form a thick glaze so push the chicken around the pan so it gets nicely coated (this also prevents the glaze from burning).
Top with green onions and serve.

Nutrition