Teriyaki Glazed Chicken Thighs for Two: A Sticky Takeout Favorite Under $9

This teriyaki glazed chicken recreates that irresistible sticky, glossy sauce from your favorite takeout order using nothing more than pantry staples and a good skillet. Chicken thighs sear until golden before simmering in a homemade teriyaki sauce built from soy sauce, honey, rice vinegar, garlic, and ginger, reducing down into a glaze that clings to every piece. A quick cornstarch slurry thickens the sauce to that perfect glossy consistency right at the end, and a scattering of sesame seeds and sliced green onions on top gives the dish that classic takeout-container finish. This is the kind of dinner that satisfies a craving for Asian-inspired takeout without the delivery wait or the extra sodium and sugar that often comes with it. Chicken thighs keep everything juicy and forgiving even with a slightly longer simmer, making this an approachable dinner for any night of the week. At $8.60 total for two, it’s proof that a sticky, restaurant-style favorite can easily fit into a budget-conscious rotation.

Teriyaki Glazed Chicken Thighs for Two

Print Recipe Pin Recipe

Total Time 30 minutes mins

Servings: 2

Calories: 420

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken thighs about 14 oz total
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 clove garlic minced
• 1/2 tsp fresh ginger grated
• 1 tsp cornstarch
• 1 tbsp water
• 1 tbsp sesame seeds
• 2 green onions sliced
• 1 tbsp olive oil

Method

 

1. Whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl to make the teriyaki sauce.
2. Heat olive oil in a large skillet over medium-high heat.
3. Season the chicken thighs lightly, then sear for 4 to 5 minutes per side until golden and nearly cooked through.
4. Pour the teriyaki sauce over the chicken and reduce the heat to medium.
5. Simmer for 5 to 6 minutes, spooning the sauce over the chicken occasionally, until the chicken reaches 165°F internally.
6. Mix the cornstarch with water and stir it into the sauce, simmering for 1 to 2 minutes until glossy and slightly thickened.
7. Plate the chicken and spoon the extra glaze over the top.
8. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

Chicken thighs are typically the cheapest cut in the poultry section and hold up beautifully to a sticky glaze, making them a smart choice for this restaurant-style dinner.