Easy Teriyaki Chicken Recipe
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
8 mins
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Total Time
38 mins
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Servings
4 as a main course
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Course
Main Course
Easy Teriyaki Chicken Recipe
Description
Easy Teriyaki Chicken Recipe combines a balanced marinade with fresh orange juice and honey to create a sweet and savory profile. The marinade's ginger provides a subtle warmth while sesame oil adds depth. Chicken thighs are cut into bite-sized pieces and marinated for about 20 minutes at room temperature, allowing flavor absorption without overpowering the meat.
Cooking starts by sautéing the chicken over medium-high heat until browned and cooked through, ensuring a pleasant texture and caramelization. The reserved marinade is then boiled with butter to form a slightly thickened sauce that coats the chicken pieces upon reunion. This technique intensifies flavor and glazes the chicken evenly.
The recipe suggests serving over fluffy, buttered white rice with optional garnishes of sliced green onion and sesame seeds for added freshness and texture contrast. The notes clarify peeling ginger with a spoon and grating finely, emphasizing ease and flavor extraction.
Ingredients
- 1/4 cup soy sauce
- 1/3 cup orange juice from 1 1/2 medium or 1 large oranges, freshly squeezed
- 3 Tbsp honey
- 1 tsp ginger finely grated fresh
- 1 tsp sesame oil
- 1 1/2 to 2 lbs chicken thigh about 6-7 medium, boneless, skinless, trimmed of fat
- 1 Tbsp neutral cooking oil I use light olive oil, generic cooking oil
- 1 1/2 Tbsp butter unsalted
- green onion optional, for garnish
- sesame seed optional, for garnish
Instructions
- In a large bowl, whisk together all marinade ingredients: 1/4 cup soy sauce, 1/3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
- Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
- Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
- Remove pan from heat and transfer chicken to a bowl.
- Pour reserved marinade into the pan, add 1 1/2 Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.
Notes
- Peel fresh ginger using the edge of a spoon for easy skin removal before grating finely.
- Serve the teriyaki chicken hot over buttered white rice and garnish with green onion and sesame seeds if desired.
User Reviews
Overall Rating
4.9
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