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Teriyaki Glazed Chicken Thighs for Two

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Total Time 30 minutes
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.