Teriyaki Chicken is a perfect no-fuss meal for back to school! See Leesh & Lu’s one-pot take on a classic recipe below.
Looking for a no-fuss 30 minute meal? This Teriyaki Chicken comes together as quick as you can cook the rice and it’s likely you already have all the ingredients on hand. Serve it with some stir-fried veggies and you have yourself a phenomenal meal in almost no time at all.
We prefer chicken thighs in this recipe because they don’t tend to dry out as easily. If you choose to use chicken breasts, be careful not to overcook it so you still end up with tender pieces of chicken. And depending on how you cook the rice, this is a one pot meal! My favorite kind of meal!
Serves: 6 servings
- 1½ pounds boneless chicken thighs, cut into bite-sized pieces*
- salt and pepper
- 1 tablespoon oil
- Hot, cooked rice for serving
- For the Sauce:
- ½ cup low-sodium soy sauce
- 2¼ cups water
- 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
- ½ teaspoon garlic powder
- ⅓ cup packed light or dark brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar (can use white vinegar as a sub)
- 2 tablespoons cornstarch
- Whisk all ingredients for the sauce together in a small bowl or glass measuring cup.
- Preheat a skillet to medium high. Season chicken with salt and pepper. Add 1 tablespoon oil and chicken thighs to skillet. Turn them over after about 1 minute. Allow to cook for 1 more minute. Pour sauce over chicken and bring to a simmer. Simmer until thigh pieces are cooked all the way through --about 10 minutes.
- Serve immediately over hot cooked rice and with stir-fried veggies, if desired.
*Frozen boneless chicken thighs work well here also. You can skip the inital browning step and add the frozen thighs into the simmering sauce. Use tongs and kitchen shears to cut the thighs into bite-sized pieces as they cook.
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