Description
This Easy Teriyaki Chicken recipe is a quick and flavorful dish perfect for weeknight dinners. Juicy boneless skinless chicken thighs are marinated in a tangy and sweet mixture of soy sauce, fresh orange juice, honey, ginger, and sesame oil, then sautéed to golden perfection. Finished with a buttery, slightly thickened teriyaki glaze, this dish pairs wonderfully with steamed rice and is garnished with green onions and sesame seeds for an authentic touch.
Ingredients
Scale
Marinade
- 1/4 cup soy sauce
- 1/3 cup freshly squeezed orange juice (from 1 1/2 medium or 1 large oranges)
- 3 Tbsp honey
- 1 tsp finely grated fresh ginger
- 1 tsp sesame oil
Chicken
- 1 1/2 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
Cooking
- 1 Tbsp light olive oil
- 1 1/2 Tbsp unsalted butter
Garnish (optional)
- Green onion, sliced
- Sesame seeds
Instructions
- Prepare the Marinade: In a large bowl, whisk together the soy sauce, freshly squeezed orange juice, honey, grated fresh ginger, and sesame oil until well combined.
- Marinate the Chicken: Cut the boneless skinless chicken thighs into 1-inch pieces. Add them to the marinade, stirring to coat thoroughly. Cover the bowl with plastic wrap and let it marinate on the counter for 20 minutes to absorb the flavors.
- Cook the Chicken: Heat a large non-stick pan over medium-high heat and add 1 tablespoon of light olive oil. Using a slotted spoon, remove the chicken pieces from the marinade, reserving the marinade in the bowl. Add the chicken to the hot pan and sauté, stirring occasionally, until the chicken is golden brown and cooked through, about 5 minutes.
- Remove Chicken: Transfer the cooked chicken to a separate bowl and set aside while you prepare the sauce.
- Make the Teriyaki Sauce: Pour the reserved marinade into the same pan and add 1 1/2 tablespoons of unsalted butter. Return the pan to medium-high heat and bring the mixture to a boil, stirring constantly. Cook for about 1 minute or until the sauce slightly thickens.
- Toss Chicken in Sauce and Serve: Remove the pan from heat and add the cooked chicken back into the pan. Stir well to coat the chicken evenly in the thickened teriyaki sauce. Serve hot over buttery white rice, garnished with sliced green onions and a sprinkle of sesame seeds if desired.
Notes
- Marinating time is short for convenience, but you can marinate the chicken longer for deeper flavor—up to 2 hours in the refrigerator.
- Use boneless skinless chicken thighs for juicier and more flavorful meat compared to chicken breasts.
- Adjust the sweetness by adding more or less honey according to your taste preference.
- This recipe can be easily doubled for larger gatherings.
- For a gluten-free option, use tamari instead of regular soy sauce.
