Teriyaki Chicken Thighs Recipe
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
506 kcal
-
Course
Main Course
-
Cuisine
Chinese
Teriyaki Chicken Thighs Recipe
Description
This Teriyaki Chicken Thighs recipe uses cubed, boneless, skinless chicken thighs cooked in vegetable oil until lightly seared. The sauce combines mirin, granulated sugar, low-sodium soy sauce, rice vinegar, water, and minced garlic, creating a sweet and tangy glaze. After adding the sauce to the chicken, it simmers until the sauce thickens and evenly coats the pieces. Blanched broccoli is added toward the end, offering a contrasting crisp vegetable alongside the tender chicken.
The final dish has a balanced flavor profile with sweetness from sugar and mirin, acidity from vinegar, and umami from soy sauce and garlic. Sesame seeds and sliced green onions garnish the chicken, introducing mild nuttiness and freshness. This combination results in tender, glazed chicken thighs with a savory-sweet finish complemented by wholesome greens.
This recipe pairs well with steamed rice or noodles for a complete meal. The glaze clings well to the chicken and vegetables, making it practical for straightforward cooking and plating.
Notes recommend storing leftovers in airtight containers in the refrigerator for up to 3 days or freezing for up to 3 months. To make it gluten-free, tamari can replace soy sauce. Adjust seasoning if using low-sodium soy sauce by adding more soy sauce and omitting water. Cutting chicken into uniform cubes ensures even cooking.
Ingredients
- 1½ lbs. chicken thighs cut into cubes, boneless, skinless
- 1 tablespoon vegetable oil
- 3 cups broccoli blanched
- sesame seeds for garnish, sliced green onions
- green onion for garnish, sliced green onions
For the Sauce
- ¼ cup mirin
- 3 tablespoons granulated sugar
- 2½ tablespoons soy sauce low-sodium
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 cloves garlic minced
Instructions
- Trim excess fat from the chicken thighs and cut into 1-inch cubes.
- In a medium bowl, whisk the sauce ingredients.
- Add the oil to a large skillet over medium-high heat. Add in the chicken and sauté until the surface turns white.
- Add in the sauce ingredients and cook until the sauce thickens and glazes the chicken. Add on the broccoli, garnish with sesame and scallions, and serve. Enjoy!
Notes
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months.
- For gluten-free version, substitute gluten-free tamari for soy sauce.
- If using low-sodium soy sauce, add 2 tablespoons extra soy sauce and omit the water for balance.
- Cut chicken into uniform cubes to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 167mg | 56% |
| Sodium | 896mg | 37% |
| Potassium | 599mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 61mg | 68% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
