Sticky Teriyaki Chicken Thighs

Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutesServings: 4Difficulty Level: Easy Introduction Craving something savory, sticky, and irresistibly flavorful? These Sticky Teriyaki Chicken Thighs are here to satisfy. This recipe brings together the bold umami richness of soy sauce, the sweetness of honey or brown sugar, the tang of rice vinegar, and the

Equipment

• Sharp knife and cutting board
• Large nonstick skillet or wok
• Whisk or fork
• Measuring cups and spoons
• Mixing bowl (for the sauce)

Ingredients

For the Chicken:

• 1.5 lbs (about 6–8) boneless, skinless chicken thighs
• Salt and pepper , to taste
• 1 tablespoon vegetable oil (or sesame oil for deeper flavor) ezstandalone.cmd.push(function () { ezstandalone.showAds(115); });

For the Teriyaki Sauce:

• 1/4 cup soy sauce (low sodium recommended)
• 2 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon mirin (optional, for sweetness and depth)
• 2 cloves garlic , minced
• 1 teaspoon fresh ginger , grated
• 1 teaspoon cornstarch + 1 tablespoon water (for slurry)
• 1/4 cup water

Optional Garnishes:

• Sesame seeds
• Chopped green onions
• Sliced red chili (for heat)

Instructions

Step 1: Prep the Chicken

1. Start by patting the chicken thighs dry with paper towels. This helps achieve a nice sear. Lightly season both sides with salt and pepper.
2. Cut the chicken into large bite-sized pieces if you prefer quicker cooking and easier serving. If you want whole pieces (great for plating), keep them intact.

Step 2: Make the Teriyaki Sauce

1. In a small bowl or measuring cup, whisk together:
2. Soy sauce
3. Honey or brown sugar
4. Rice vinegar
5. Mirin (if using)
6. Minced garlic
7. Grated ginger
8. Water
9. Set the sauce aside. In a separate cup, mix 1 tsp cornstarch with 1 tbsp water to form a slurry — this will help thicken the sauce later.

Step 3: Sear the Chicken

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add the chicken thighs in a single layer (work in batches if necessary). Cook for 5–6 minutes on each side until golden brown and cooked through (internal temp should be 165°F / 74°C).
3. Remove the chicken from the skillet and set aside on a plate.

Step 4: Simmer and Thicken the Sauce

1. Reduce heat to medium-low. Pour the teriyaki sauce mixture into the skillet and bring to a simmer. Let it bubble for 2–3 minutes to reduce slightly.
2. Whisk in the cornstarch slurry and continue stirring as the sauce thickens — this should take about 1–2 minutes . You’re aiming for a glossy, sticky consistency that coats the back of a spoon.

Step 5: Glaze the Chicken

1. Return the cooked chicken thighs to the pan. Toss to coat them evenly in the sticky teriyaki sauce.
2. Simmer together for another 2–3 minutes , spooning the sauce over the chicken as it cooks. The sauce should now be thick, glossy, and clinging beautifully to the meat.

Step 6: Serve and Garnish

1. Plate the sticky teriyaki chicken thighs hot, garnished with:
2. Toasted sesame seeds
3. Sliced green onions
4. Optional chili slices for heat and color

Nutrition

Calories: ~350 kcal · Protein: ~28 grams · Fat: ~20 grams · Carbohydrates: ~15 grams · Saturated Fat: ~5 grams · Sugar: ~10 grams · Sodium: ~800 mg