Teriyaki Chicken

5 from 1 vote

Teriyaki Chicken is an easy dinner that tastes like take out, but better! Made with my homemade teriyaki sauce, this one is a winner.

Prep Time15

Cook Time10

Marinating30

Total Time55

Servings: servings

Combine all of the ingredients in a small saucepan over medium heat.
1 cup water, 1/3 cup soy sauce, 1 teaspoon rice wine vinegar, 3 tablespoons brown sugar, 1 tablespoon honey, 2 teaspoons freshly grated ginger, 3 cloves garlic, 1 tablespoon corn starch
Stir regularly while bringing to a boil.
Once boiling, reduce to a simmer and cook for 5 minutes or until sauce has thickened.

After allowing the sauce to cool for a few minutes, pour half of it (reserve the remaining sauce) over the chicken in a reusable container. Marinate in the refrigerator for 30 minutes to 24 hours.
1 pound boneless skinless chicken thighs
After marinating, remove the chicken from the marinade, discarding what's left.
Heat a grill pan or heavy-bottomed skillet with the oil over medium heat.
2 tablespoons vegetable oil
When the oil begins to smoke, very carefully add the chicken and cook for 5 minutes on each side or until the chicken reaches 165 degrees Fahrenheit. It will sizzle quite a bit, and it is very helpful to use a splatter screen.
While the chicken is cooking, bring 2 inches of water to a boil in a small saucepan. Add broccoli to the water and cook until it is bright green and slightly tender, about 5 minutes.
4 cups broccoli florets
Add the reserved sauce over the cooked chicken. Serve the chicken with the broccoli over rice and enjoy.