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To make easy teriyaki chicken, gather these simple items. Each ingredient plays a key role in creating that rich, savory flavor. - 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) These ingredients are easy to find at your local store. Each one adds a unique taste. The chicken thighs provide a juicy base. Soy sauce gives that deep umami flavor. Brown sugar and honey add sweetness, balancing the saltiness. Rice vinegar adds a slight tang. Garlic and ginger bring warmth to the dish. Cornstarch thickens the sauce, making it glossy. Sesame seeds and green onions add crunch and color. For a perfect meal, serve the chicken over rice or quinoa. The grains soak up the delicious sauce. Enjoy your cooking adventure! For the complete recipe, check out the Full Recipe. Start by mixing the marinade. In a bowl, combine the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Whisk until smooth. Next, add the chicken thighs, making sure each piece gets covered in the marinade. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 30 minutes. For the best flavor, marinate for up to 2 hours. Now, heat a non-stick skillet over medium-high heat. Take the chicken out of the marinade, but keep the marinade for later. Place the chicken thighs in the hot skillet. Cook for 5-7 minutes on each side. You want a nice golden-brown color. To check for doneness, use a meat thermometer. Look for an internal temperature of 165°F (75°C). While the chicken cooks, prepare the sauce. In a small saucepan, pour in the reserved marinade. Bring it to a gentle simmer over medium heat. In another bowl, mix the cornstarch and water until smooth. Once the marinade simmers, whisk in the cornstarch mixture. Stir for 2-3 minutes until the sauce thickens and shines. After the chicken is cooked, slice it into strips. Put the chicken back in the skillet. Pour the thickened teriyaki sauce over the chicken. Toss it gently to coat every piece. Let it cook together for another 2 minutes. This helps the chicken soak up the flavors. Serve the teriyaki chicken over cooked rice or quinoa. Finish with sesame seeds and chopped green onions for a crunchy touch. Enjoy your meal! To get juicy chicken, let it rest after cooking. Resting helps the juices stay inside. This makes each bite tender and flavorful. Use a meat thermometer to check the chicken. Insert it into the thickest part. The chicken should reach 165°F (75°C). This ensures it is safe to eat. You can add more flavor with spices. Try adding a pinch of red pepper flakes for heat. A dash of sesame oil brings a nutty taste. Fresh herbs like cilantro or basil make great garnishes. They add color and freshness to your plate. Don't overcook the chicken. This makes it dry and tough. Keep an eye on the cooking time. Also, don’t skip the marinade step. Marinating adds depth to the flavor. A good soak turns ordinary chicken into something special. {{image_4}} You can easily switch up the protein in this dish. If you prefer chicken breasts, they work well too. Chicken breasts are lean and cook quickly. Just be careful not to overcook them. They can dry out faster than thighs. For a vegetarian option, use firm tofu. Tofu soaks up the teriyaki sauce nicely. Cut it into cubes and marinate it just like the chicken. Want to spice things up? Add some chili flakes or sriracha to the teriyaki sauce. This will give your dish a nice kick. If you enjoy citrus flavors, consider adding orange or lime juice. A splash of citrus adds brightness and freshness. You can also mix in some pineapple juice for a tropical twist. This makes the sauce sweet and tangy. When it comes to sides, rice is a classic choice. But you can serve this dish with quinoa for a healthy twist. Quinoa adds a nutty flavor and extra protein. You might try noodles as another option. They soak up the sauce well, making each bite delicious. Pair your teriyaki chicken with steamed veggies for a colorful plate. Broccoli, snap peas, or bell peppers are great choices. For the full recipe, check out the complete guide to making Easy Teriyaki Chicken. To keep your teriyaki chicken fresh, follow these steps: - Allow the chicken to cool to room temperature. - Place it in an airtight container. - Store it in the refrigerator for up to three days. Using a glass container helps avoid stains and odors. When reheating, you have a few options: - Use a microwave for quick heating. - Heat on the stovetop over low heat. - Add a splash of water to keep the chicken moist. To maintain flavor, cover the chicken while reheating. To freeze your teriyaki chicken for long-term storage: - Place cooled chicken in freezer-safe bags. - Remove excess air before sealing. - Store for up to three months. For thawing, move it to the fridge overnight. You can also cook it from frozen, just add extra time. You can pair this dish with many tasty sides. Here are my top picks: - Steamed broccoli - Stir-fried vegetables - Fried rice - Quinoa salad - Cucumber salad These sides add color and texture to your meal. They also enhance the flavors of the teriyaki chicken. Yes, you can make this dish in advance! Here are some tips: - Marinate the chicken the night before. - Cook the chicken and store it in the fridge. - Reheat it just before serving. Making it ahead saves time on busy nights. Plus, the flavors blend better when you let it sit. You can easily modify the recipe for different diets: - For gluten-free, use tamari instead of soy sauce. - To reduce sugar, use a sugar substitute or less honey. These adjustments keep the meal tasty and meet your needs. Homemade teriyaki is fresher and more flavorful. Here’s why: - You control the ingredients and sugar level. - Store-bought often has preservatives. - You can adjust the flavors to your liking. Making it at home gives you a better taste and quality. You can find the full recipe for Easy Teriyaki Chicken in the section above. It has all the details you need to make this delicious dish! This blog post covered the key ingredients for easy teriyaki chicken, step-by-step cooking instructions, and helpful tips. You learned about marinating chicken thighs for flavor, making a thick sauce, and avoiding common mistakes. I shared different ways to adjust the recipe, including protein swaps and flavor tweaks. Whether cooking for yourself or serving guests, these tips will help you create a delicious dish. Enjoy the flavors of homemade teriyaki chicken, and don't hesitate to experiment with your own twists!

Easy Teriyaki Chicken

Savor the flavors of Teriyaki Chicken Delight with this easy recipe! Marinated in a mouthwatering blend of soy sauce, honey, and ginger, this dish is a guaranteed hit for dinner. In just an hour, you'll have tender chicken served over rice or quinoa, topped with sesame seeds and green onions. Perfect for a family meal or meal prep! Click through to discover how to make this delectable dish and impress your taste buds today!
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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, blend together the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Whisk the mixture until the brown sugar is fully dissolved. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but for best results, let it marinate for up to 2 hours.

    Cook the Chicken: Heat a non-stick skillet over medium-high heat. Take the marinated chicken out of the bowl, reserving the marinade for later use. Place the chicken thighs in the hot skillet. Cook for 5-7 minutes on each side, or until the chicken is cooked through and achieves a golden-brown color. Use a meat thermometer to check that the internal temperature has reached 165°F (75°C).

      Prepare the Sauce: In a small saucepan, pour the reserved marinade and bring it to a gentle simmer over medium heat. In a separate bowl, combine the cornstarch with the water, stirring until smooth. Once the marinade is simmering, whisk the cornstarch mixture into the saucepan. Cook for an additional 2-3 minutes while stirring continuously until the sauce thickens and becomes glossy.

        Combine and Serve: After the chicken is fully cooked, slice the thighs into strips and return them to the skillet. Pour the thickened teriyaki sauce evenly over the sliced chicken, tossing gently to coat all pieces of chicken. Allow the mixture to cook together for another 2 minutes so the chicken absorbs the flavors of the sauce.

          Garnish and Serve: Plate the teriyaki chicken over a generous serving of cooked rice or quinoa. To finish, sprinkle sesame seeds and chopped green onions on top for added crunch and flavor.

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