Teriyaki Chicken Thighs Recipe
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.
Servings: 4 people
Calories: 506kcal
Ingredients
- 1 ½ lbs. chicken thighs cut into cubes
- 1 tablespoon oil
- 3 cups blanched broccoli
- Sesame seeds and sliced green onions to garnish
For the sauce:
- ¼ cup mirin
- 3 tablespoons sugar
- 2 1/2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 cloves garlic minced
Instructions
- Trim excess fat from the chicken thighs and cut into 1-inch cubes.
- In a medium bowl, whisk the sauce ingredients.
- Add the oil to a large skillet over medium-high heat. Add in the chicken and sauté until the surface turns white.
- 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!
Video
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.
Nutrition
Calories: 506kcal | Carbohydrates: 22g | Protein: 31g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 167mg | Sodium: 896mg | Potassium: 599mg | Fiber: 2g | Sugar: 14g | Vitamin A: 558IU | Vitamin C: 61mg | Calcium: 70mg | Iron: 2mg