Wonderfully rich and flavorful, these teriyaki chicken thighs are a great reason to skip the takeout! Ready to serve in 30 minutes, the chicken is perfectly tender and seasoned.
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
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!
3 cups blanched broccoli, Sesame seeds and sliced green onions
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Notes
To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce.
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.
Storage: Store teriyaki chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months