Teriyaki Chicken Recipe
Make Teriyaki Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, minced ginger, and sesame oil. Whisk until the sugar dissolves completely.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3
Cook the Chicken
Heat a large skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet and set aside.
- 4
Prepare the Sauce
In the same skillet, add the reserved marinade and bring to a boil. In a small bowl, mix cornstarch and water to create a slurry. Add the slurry to the boiling sauce, stirring constantly until it thickens.
- 5
Combine and Serve
Return the cooked chicken to the skillet, tossing to coat with the thickened sauce. Serve hot, garnished with sesame seeds and sliced green onions.
