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Teriyaki Chicken a perfect no fuss meal for back to school

Chicken thighs cook in an irresistible teriyaki sauce and are spooned over rice for a delicious 30 minute meal.
Servings 6 servings

Ingredients

  • 1 1/2 pounds boneless chicken thighs cut into bite-sized pieces*
  • salt and pepper
  • 1 tablespoon oil
  • Hot cooked rice for serving
  • For the Sauce:
  • 1/2 cup low-sodium soy sauce
  • 2 1/4 cups water
  • 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
  • 1/2 teaspoon garlic powder
  • 1/3 cup packed light or dark brown sugar
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar can use white vinegar as a sub
  • 2 tablespoons cornstarch

Instructions

  1. Whisk all ingredients for the sauce together in a small bowl or glass measuring cup.
  2. 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.
  3. Serve immediately over hot cooked rice and with stir-fried veggies, if desired.

Recipe Notes

Sauce recipe originally found here.

*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.