I just love these tender teriyaki chicken thighs. They’re so quick and easy to make, and the sauce is totally homemade. Tossed with blanched broccoli, this is a simple one-pot meal that I can whip up in just 30 minutes.
Teriyaki Chicken Thighs Recipe
These teriyaki chicken thighs are a quick and easy version of my favorite teriyaki chicken recipe, but with thighs instead of breasts. I changed up the sauce a little bit, too, and I think it turned out great. This recipe is a little bit simpler and more streamlined, but just as delicious. Tossed with broccoli and sesame seeds, I can’t get enough of this one-pan meal.
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How to Store and Reheat
Store leftover teriyaki chicken thighs and broccoli in an airtight container in the fridge for up to 3 months. Reheat for 30 seconds at a time in the microwave until warmed all the way through.
How to Freeze
Let the chicken and broccoli totally cool to room temperature prior to freezing for up to 3 months. Don’t forget to date and label!
Teriyaki Chicken Thighs Recipe
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 3 cups blanched broccoli
- Sesame seeds and sliced green onions optional, for garnish
For the Sauce
- ¼ cup mirin
- 3 tablespoons granulated sugar
- 2½ tablespoons soy sauce *
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 cloves garlic minced
Instructions
- Trim any excess fat from the chicken thighs and cut them into 1-inch cubes.1½ pounds boneless, skinless chicken thighs
- Add the oil to a large skillet over medium-high heat. Add in the chicken and sauté until the surface turns white.1 tablespoon vegetable oil
- In a medium bowl, whisk together the sauce ingredients.¼ cup mirin, 3 tablespoons granulated sugar, 2½ tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons water, 2 cloves garlic
- 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.3 cups blanched broccoli, Sesame seeds and sliced green onions
Notes
- If using low-sodium soy sauce, add 2 additional tablespoons and omit the water.
- Cut the chicken into similar-sized pieces so that it cooks evenly.
How to Make Teriyaki Chicken Thighs Step by Step
Cook the Chicken: Trim any excess fat from 1½ pounds of boneless, skinless chicken thighs and cut them into 1-inch cubes. Add 1 tablespoon of vegetable oil to a large skillet set over medium-high heat. Add in the chicken and sauté until the surface turns white.
Simmer the Sauce: In a medium bowl, whisk together ¼ cup of mirin, 3 tablespoons of granulated sugar, 2½ tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of water, and 2 minced cloves of garlic. Add the sauce to the chicken, and cook until the sauce thickens and glazes the chicken.
Add the Broccoli: Add in 3 cups of blanched broccoli, and garnish with sesame and scallions, if desired.
The recipe is easy to follow and I made it but I had a problem thickening the sauce. It didn’t adhere to the chicken as in your photo. Can you please advise. Thx you
Sauce didn’t thicken at all, should have added some cornstarch so the sauce actually coats the chicken next time. Also didnt have any mirin so I used dry sherry. Overall still tasted good and my kids enjoyed it!
I’m sorry to hear your sauce didn’t thicken as expected! A teaspoon or 2 of cornstarch mixed with cold water would definitely help speed up the thickening in the future. I’m glad to hear you loved the taste, though!